This Paleo-friendly version of cranberry sauce—inspired by the cranberry-cherry-apple juice blends from my childhood—is perfect for your Thanksgiving feast. By themselves, cranberries can be unpalatably bitter and sour. But by adding an equal amount of cherries and simmering the fruit in apple juice, I was able to counter the mouth-puckering tartness of the cranberries with some natural sweetness. Prefer a sweeter sauce? Just a touch of honey will do the trick. And if you make this Cran-Cherry Sauce a day ahead and allow the flavors to meld further, it tastes even better. In fact, you can make this dish a week ahead and it’ll still be awesome!
- 6 ounces frozen cranberries
- 6 ounces frozen sweet cherries
- ¾ cup apple juice (I like Martinelli’s brand)
- ½ teaspoon minced ginger
- Pinch of salt
- 1 to 2 tablespoons honey (optional)