Paleo Holiday Cranberry Sauce | Thanksgiving can be stressful when you have serious food sensitivities. Here's what I did this year. Plus, my family recipe for cranberry sauce made paleo. |

Cranberry Sauce

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 4 cups 1x


See my updated recipe for cranberry sauce here.

  • 2 C cranberries
  • 1 orange with zest
  • 1/2 C pecans
  • 1 C cherry juice
  • 1 20 oz can crushed pineapple
  • 2 Tbsp gelatin


  1. Heat cherry juice on the stovetop or in the microwave. I just put mine in the microwave on the beverage setting. You want it just hot enough to dissolve the gelatin.
  2. Whisk the gelatin into the cherry juice and transfer to a large bowl. Stir in the crushed pineapple with juice.
  3. In a food processor, pulse cranberries and pecans until just roughly chopped. Stir into cherry juice mixture.
  4. Stir orange zest into the mixture. Add orange wedges to the food processor and process until you get a uniform consistency then stir that in too.
  5. Place cranberry sauce in the refrigerator overnight or just until cold (about 4 hours). Serve chilled.


Allow 4 hours to chill.

Try substituting cranberry juice or half cranberry juice for a more tart cranberry sauce.