Cranberry Sauce (AIP - SCD- Vegan - Paleo)

Cranberry sauce. Sounds pretty healthy right? You would think so, but unless it’s homemade, it’s filled with high fructose corn syrup and preservatives 😷 Whole, real food availability has come so far in the past few years, but at least where I live, most things (except for those few special brands) still have to be homemade to be truly clean. So this year in an effort to give the canned cranberry sauce a makeover, we made it homemade! If you have picked up on the pattern yet, I'm all about the most simplistic, minimal ingredients possible. With that in mind, you're looking at a 6 simple ingredients 10 minute recipe (5 ingredients if you don't count the water).

Ingredients:

-12-16 Ounces Cranberries (12 gives for a stronger flavor, 16 slightly milder)

-3/4 Cup Honey

-1/3 Cup Orange Juice

-1/3 Cup Water

-1/4 tsp ground cloves (Even just the 1/4 tsp is strong. For a milder flavor, I would take it down to 1/8)

-Pinch of Himalayan Pink Salt


Directions:

Step #1: Combine everything but the cranberries in a saucepan on medium-high heat. Mix and allow to fully dissolve together.

Step #2: Add in cranberries, cover, and boil on medium low for 15 minutes.

Step #3: Remove and let cool. Place in fridge to gel for 3-4 hours.

Step #4: Remove from fridge and enjoy!

It's as simple as that. You now have high-fructose corn syrup free, gut-healthy cranberry sauce for the holidays. Remember to follow me on social media (link on homepage) and let me know what you want to see next!


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