- 24 ounces fresh cranberries
- 1/2 cup maple syrup
- 1/2 cup coconut or brown sugar
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Add cranberries and 1/4 cup of water to a medium saucepan over medium heat. Cook until the cranberries start to pop, about 10 minutes. Stir in coconut sugar, maple syrup, orange zest and vanilla extract. Cook 3 minutes longer to dissolve coconut sugar.
Remove from heat and pour sauce into a bowl. Cranberry sauce will thicken as it cools. Refrigerate for at least 4 hours before serving.
This Paleo-friendly take on cranberry sauce is infused with orange zest and vanilla for an aromatic sauce to accompany all of your favorite holiday entrees!
The rich flavor of maple syrup and coconut sugar harmonize perfectly with the tartness of the cranberries.