Learn how to make a delicious and healthy paleo cranberry sauce with cherries—perfect for Thanksgiving and beyond!
Table of Contents
What is paleo cranberry sauce?
My paleo cranberry sauce is a healthier, naturally sweetened twist on the classic holiday side dish, and this one’s inspired by the cranberry-cherry-apple juice blends I loved as a kid. Traditional cranberry sauces often rely on a ton of sugar to balance the tartness of the cranberries, but I was determined to create a version that’s Paleo and Whole30-friendly—without sacrificing flavor.
By themselves, cranberries can be unpalatably bitter and sour. But here’s the trick: adding an equal amount of sweet cherries and simmering the fruit in apple juice balances the mouth-puckering tartness with just the right amount of natural sweetness. If you like your sauce a bit sweeter, just a drizzle of honey will do the job.
Why you’ll love this paleo cranberry sauce
You’re going to adore this Paleo Cranberry Sauce because it checks all the boxes for a stress-free and delicious holiday side dish! It’s made with simple, wholesome ingredients that you probably already have in your pantry and freezer—like frozen sweet cherries, apple juice, and a drizzle of honey (if you want a touch of extra sweetness). No fancy gadgets or exotic ingredients required!
This sauce comes together in a jiffy, so you won’t be stuck in the kitchen for hours. Plus, it’s naturally sweetened and free of refined sugars, making it perfect for anyone following a paleo lifestyle—or really, anyone who just loves a tangy-sweet, flavorful cranberry sauce.
The best part? You can make it ahead of time and stash it in the fridge until the big day. One less thing to stress about when you’re wrangling a turkey or setting the table! Trust me—this is the cranberry sauce your holiday spread has been waiting for.
Ingredients
- Frozen cranberries: Yes, I use frozen cranberries and you don’t need to thaw them ahead of time!
- Frozen sweet cherries: No need to buy fresh and no need to thaw ahead of time! Frozen sweet cherries are frozen at the peak of ripeness so you don’t need a ton of extra honey to balance out the tartness of the cranberries.
- Apple juice: I like Martinelli’s brand the best!
- Minced fresh ginger
- Diamond Crystal kosher salt
- Honey (optional): If you want a sweeter cranberry sauce, add honey to taste!
How to make paleo cranberry sauce
Measure out the cranberries and cherries and place them in a small saucepan.
No kitchen scale? Just use half a 12-ounce bag of cranberries and measure out about an equal amount of frozen cherries. Or measure ~1½ cups of frozen cranberries + 1½ cups of frozen sweet cherries. Easy peasy.
Pour in the apple juice, minced ginger, and the salt.
Bring the contents of the pan to a boil over high heat…
…and then reduce the heat to maintain a simmer.
Simmer the sauce, uncovered, for about 8 to 10 minutes or until it’s thickened and the fruit has broken down.
Taste for sweetness and add honey, to taste, if desired.
If you prefer a smoother sauce, blitz it with an immersion blender!
Transfer the sauce to a serving dish and cool to room temperature before serving with your Turkey Day dinner!
How to store the sauce
The paleo cranberry sauce can be stored in an airtight container in the fridge for up to five days. Just take it out and bring to room temperature before serving!
More paleo Thanksgiving recipes
- Spatchcock Turkey
- Umami Gravy
- Instant Pot Autumn Mash
- Easy Asian Roasted Brussels Sprouts Salad with Citrus & Ginger Dressing
- Pumpkin Custard Cups
Want to get a downloadable PDF e-book that contains everything you need to wow your family and friends this holiday season: a countdown planner, all of these foolproof Thanksgiving recipes, and step-by-step photos of all the steps? Join my email list!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
PRINTER-FRIENDLY RECIPE CARD
Paleo Cranberry Sauce with Cherries
Ingredients
- 6 ounces frozen cranberries
- 6 ounces frozen sweet cherries
- ¾ cup apple juice I like Martinelli’s brand
- ½ teaspoon minced fresh ginger
- ¼ teaspoon Diamond Crystal kosher salt
- 2 tablespoons honey or more to taste (optional)
Instructions
- Measure out the cranberries and cherries and place them in saucepan. (No kitchen scale? Just use half a 12-ounce bag of cranberries and measure out about an equal amount of frozen cherries. Or measure 1½ cups of frozen cranberries + 1½ cups of frozen sweet cherries. Easy peasy.)
- Pour in the apple juice, minced ginger, and a pinch of salt.
- Bring the contents of the pan to a boil over high heat, and then reduce the heat to maintain a simmer. Cook the sauce for 8 to 10 minutes or until it’s thickened and the fruit has broken down.
- Taste for sweetness and add honey if needed. Cool to room temperature and serve with your Turkey Day dinner—or better yet, make it up to 5 days in advance and keep it in a tightly sealed container in the fridge.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
EVERYONE loves this cran cherry sauce! I have never added any honey. It appeals to both people who like sweet (cherries!), and people who like less sweet. Perfect recipe, thanks Michelle! We actually make it year round, Marc likes it as a ‘jam’.
Grew up with the family opening the can of cranberry sauce and slicing it with a knife at the dinner table. I was determined to find something better! Found this receipe and I have been making it every year for many many years now. It is the simpliest and tasty cranberry sauce out there. Thank you for sharing your passion with all of us!
This sauce is seems thinner than I expected but still cooling. I am pondering what might thicken it
Did you simmer it long enough to thicken it?
This is a really nice alternative to sugary recipes. Thank you! I made it for Thanksgiving, and just made another batch because I like to have it with yogurt at breakfast. Your recipes are much appreciated!