CC image courtesy of Susy Morris

CC image courtesy of Susy Morris

When I was a full-on KitchenKlutz™, about the only thing that I could make for Thanksgiving was cranberry sauce. Its pretty fool proof, and doesn't take much time. Plus I didn't have to show up with the cranberry relish with can ridges down the sides of it either! (But if your into that kind of shaped cranberry thing, see below for a gelled option.)

But as I got further into my healing path, and learned more about the negative affects of sugar on health, I started looking for recipes that would satisfy my love for this easy dish yet not add a ton of sugar. I also have to admit, I really don't care for cranberries and citrus combinations. So over the years, I adapted the plain recipe into a crazy-good recipe that most dinner guests rave about. Today Im sharing with all of you my secret cranberry sauce!

So if you are looking for a sauce that doesn't have sugar, or if you got asked to bring something to the festivities and just don't know if you can handle even one dish, look no further! Another bonus: this recipe is Paleo, AIP,  and Whole 30® compliant (if you use date puree).

Recipe: No-Sugar Cranberry Cardamom  Sauce


15 ounces fresh, organic cranberries
1 cup water
1 cup apricot puree*
3 pods cardamom, shelled and ground
2 tbsp cognac (optional)
1-2 tbsp honey or date puree (optional)


Place the cranberries, water, ground cardamom and apricot puree in a sauce pan and bring to a simmer.

Stirring occasionally, simmer the mixture until almost all of the cranberries have popped 10-15 minutes.

Then add your sweetener 1 tablespoon at time, just enough to balance the tartness.

If opting for the cognac, then add the cognac and let it cook off for a few more minutes.

Serve immediately or place in jar and keep in the refrigerator up to 2 weeks.


* If you want a more rustic texture - you're done. If you want a smoother texture blitz with a hand blender or in a food processor until desired consistency. 
* If you want the kind that gels and sets into a mold, then stir in 2 T of Great Lakes gelatin while the sauce is simmering. Then pour into your mold of choice and refrigerate.
* If you don't have apricot puree, soak 3/4 - 1 cup of dried apricots in hot water and blitz with a stick blender or food processor

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