Low Carb and Paleo Cranberry Sauce with Apple | AIP-friendly

Cranberry Sauce with Apples and clementine served on a small bowl.s

Low Carb and Paleo Cranberry Sauce with Apple | AIP-friendly

The ultimate homemade AIP-friendly, paleo, and low-carb cranberry sauce made with apple! This gluten-free and low sugar recipe takes a twist on the classic version by using no orange and is simply the perfect sauce for you to serve on Thanksgiving, Christmas, or other special occasion dinners.

Course Dips, Dressings and Sauces

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 69kcal

Author Kate Hahnel

Equipment

Cooking pot or medium-sized skillet
Wooden spoon or spatula

Ingredients

20 ounces cranberries (fresh or frozen, about 600 grams)
1 cup diced and peeled apple (any sweet variety such as sweet delicious or gala)
⅓ cup applesauce
2 cinnamon sticks (or ½ teaspoon cinnamon)
2-4 cloves
1 clementine
¾ cup monk fruit sweetener - optional, see notes below (or a suitable paleo, low carb or AIP-friendly sweetener)
clementine peels (optional - for the aroma)

Instructions

Heat a skillet or small pot under medium heat. Stir in the cranberries, diced apple, clementine, clementine peels (rinds), applesauce, sweetener (optional), cinnamon sticks and cloves then use a wooden spoon or spatula to combine.
20 ounces cranberries , 1 cup diced and peeled apple, ⅓ cup applesauce, 2 cinnamon sticks, 1 clementine, ¾ cup monk fruit sweetener - optional, see notes below, clementine peels, 2-4 cloves
Reduce the heat to a low setting and allow the cranberry sauce to simmer, stirring from time to time. Allow it to cook for about 25 minutes (or until the cranberries and apples are soft and break easily when pressed with the back of a fork).
Finally, remove the peels and cloves and set them aside then allow the sauce to cool completely before serving. This AIP cranberry sauce pairs up well with roasted turkey, grilled meats, or fish, just to mention a few examples.

Video

Notes

Thicken up the sauce by cooking it longer at low heat. This will give the liquid more time to evaporate and the sauce enough time to thicken up. I also like to thicken my homemade paleo cranberry sauce by making a slurry comprising one tablespoon of arrowroot or tapioca flour with two tablespoons of water. Use xanthan gum or keto-approved gelatine for low-carb.
To make your sauce chunky, scoop out about a serving spoonful of the cranberry sauce from the pot and set it aside in a small bowl (this is because the ingredients get softer and mushier the longer they cook). Allow the remaining sauce to simmer and spoon in the previously set aside sauce back to the pot, once most of the liquid has evaporated.
Make the cranberry sauce less thick by simply adding in some liquid (water, apple juice, or orange juice). I would advise you to add the liquid one tablespoon at a time, so it does not get too watery. You can also stir in some more apple sauce.
The monk fruit sweetener is optional so feel free to omit it or use other sweeteners such as honey if you prefer. You can also use more of it if you like your cranberry sauce sweet.

Nutrition