Spicy Superfood Cranberry Sauce Recipe {Whole30, Paleo, Low Sugar}

Spicy Superfood Cranberry Sauce Recipe {Whole30, Paleo, Low Sugar}

Cranberries. The forgotten gem of a superfood, and the hidden health-bomb at your Thanksgiving meal. Cranberries are a true super fruit, but unfortunately we tend to load them up with sugar or worse, crack open a can of cranberry jelly to slap on our Thanksgiving table.


Cranberries, deserve better. You deserve better. 


I'm so excited to share my recent obsession of cranberries with you. They're so underrated. I mean, they're beautiful, they're a super fruit, they're SUPER nutritious, and I want to give them the attention they deserve!

What's so good about cranberries? Well... they're chock full of fiber, vitamins, and minerals -- always a good thing. They're best consumed in their fresh, non-processed state. That does not mean Craisins or cranberry juice. No, that stuff is crap. Real, whole cranberries are tangy, tart and full of flavor. Plus, they're good for UTI's, apparently. PLUS, they're chock full of Vitamin C and are a good source of antioxidants. The usch

I think I fell in love with cranberries while experimenting with them in the kitchen. The flavor is so unique and the color is super vibrant. Like, ridiculously. I could barely even edit the photos I was so obsessed with how the color naturally was. Definitely my new favorite color of the season: Cranberry. It used to be wine, but I guess the Whole30 is taking over my color choices, too.

cranberry sauce.jpg

Anyway, I tackled the cranberries with the image of a traditional Thanksgiving table in mind. How can we make this healthier? Well, my favorites have always been the squash/yams, cranberries and stuffing. But as The No Grainer, stuffing is basically untouchable for the most part. Sigh. That leaves cranberry sauce and squash, something I could easily work with. So, I added a little festiveness to your traditional roasted butternut squash (way more flavorful than mash) with some roasted cranberries (next post!). Then I got to the cranberry sauce. I wanted something that wasn't sweetened at all, something that really enhanced the tart flavor of cranberries rather than mask that with sweetness. I added some spices and other goods to make it truly No Grainer-esque. It may have some ingredients you weren't expecting, which up the nutritional level and flavor/texture profile. I definitely created what may be my favorite recipe to date! 

SuperFood Cranberry Sauce

makes 2 cups, takes less than 30 minutes

What You'll Need:

10oz. fresh cranberries (about the average bag)

1 cup water

1 tsp each: cinnamon, ginger 

1/2 lemon, juiced 

1/4 cup goji berries 

1 scoop Vital Proteins Collagen Peptides

What You Do:

1.  Place the cranberries and water in a medium sized saucepan -- bring to a boil over medium heat. Let the cranberries boil, uncovered, in the water for 10 minutes, stirring occasionally. 

2. Once the cranberries have softened in the water, and most of the water has been absorbed, add the cinnamon, ginger, and lemon juice, goji berries, and collagen. Stir well to mash it up a bit, then remove from heat, keeping the pan covered. 

3. Let the mixture settle, with the cover on, for 5-10 more minutes, until all the liquid has been absorbed, and the goji berries are more or less soft and combined with the cranberries. 

4. Remove from heat and either serve warm right away, or store in the fridge for use later! 

If you don't like the tanginess of this recipe, especially if you're serving a wide range of palates, totally feel free to add a couple tablespoons of honey. It is a bit tart, but I personally like it. I think that's because my taste buds have adapted so much that carrots taste like cookies. Almost.

I loved the way the cranberries stayed relatively whole, adding dimension and texture to the sauce. The cinnamon and ginger gave it that holiday spice that's truly warming and comforting. The goji berries were a last minute addition that I found to actually really complement the cranberries and not only add more nutrition, but more flavor. The collagen, as we know, is so so good for you hair, skin and gut health. You can't taste it, but it almost acts as a gelatin (which it is) that makes the sauce a bit thicker. Truly the best way to up the nutritional level of this traditional Thanksgiving side dish. 



Will have more Thanksgiving-Inspired, cranberry recipes for you this coming week (read: squash), before all the festivities take over! Have you thought about making your Thanksgiving table a bit healthier? 

Fill me in on your fave Thanksgiving foods and maybe we can healthy-fy them! Maybe...

Happy Tuesday! 

xx Amylou


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