anti-can cranberry sauce

When I was a kid, I always looked forward to the sweet and tart flavor of cranberry sauce at Thanksgiving dinner. In my littlest years, before I could even reach the counter, we would always go to my great aunt’s house. While the turkey tended to be a bit dry, the cranberry sauce always seemed to be the saving grace. It not only added sweet to the salty of the meal, but it also provided moisture to overcooked, under-brined, or just plain dry turkey meat. Though I loved cranberry sauce, not all sauces were created equal. Even as a kid, I knew that cranberry sauce should actually have cranberries in it, and I was grossed out by the jello-like cylinder that would sometimes get plopped on a plate in an attempt to save a step in the kitchen. Not ok. Fortunately, my great aunt (though perhaps lacking in her turkey skills) could make a mean cranberry sauce, and she is the inspiration for this recipe.

The good news is that the hubs and I have mastered a perfectly cooked, juicy, flavorful turkey that can stand alone without any coverup. The better news? This cranberry sauce is like icing on a paleo cake. It takes minutes to prepare. It can be made a full week in advance. And your family will be pumped at a bowl of freshly made, organically grown, nutrient dense cranberry sauce to top off a perfect Thanksgiving meal. I am challenging you to make this year’s meal from scratch and to join the anti-can movement. No matter what you’re making (from pumpkin pie and cranberry sauce to gravy or green beans), fresh ingredients will truly make a memorable meal and leave everyone around that table with so much to be thankful for.

So I introduce to you the anti-can cranberry sauce, featuring Uber Fresh C++


[recipe title=”Anti-Can Cranberry Sauce (GF, DF, NF)” servings=”10″ time=”4 hours and 10 min” difficulty=”easy”]


  • 1/4 cup filtered water
  • 1 1/2 tsp unflavored grass fed gelatin
  • 12 oz of fresh organic cranberries
  • 1/2 cup Uber Fresh C++ (or organic fresh orange juice)
  • 1/2 cup raw organic honey (note: you should not be able to see through honey)
  • 1 tsp orange zest (from an organic orange so you don’t zest in any pesticides)
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground cinnamon

More ingredient details can be found HERE


  • stir the gelatin into the water and set aside to gel
  • mix the remaining ingredients together in a saucepan over medium-high heat
  • bring to a boil, then reduce heat to medium, and simmer until the berries begin to break open (about 20 minutes)
  • plop in the solidified gelatin and whisk until dissolved
  • remove from heat and transfer to a glass tupperware to cool all the way
  • cover and refrigerate for 4 hours
  • stir it up, move to a nice serving bowl, and ENJOY!

*you can make this a week in advance to save some steps on Thanksgiving! [/recipe]

By | 2015-04-01T08:26:50-08:00 November 17th, 2014|Marinades and Sauces, Recipes|3 Comments

About the Author:

I am a Certified Nutrition Consultant and a Certified CrossFit Trainer. I have a passion for educating, and I absolutely love teaching others about nutrition, functional movement, and the power each has to set the foundation for health, wellness, and true quality of life. I LOVE to eat and fuel my body to live life to the utmost, and I wholeheartedly believe that sustainably sourced, nutrient dense foods can be the greatest form of medicine as well as the ingredients to create the most delicious, palate pleasing meals (it’s a win-win!)


  1. keraoregan November 20, 2014 at 3:38 pm - Reply

    I love cranberries! I just made some Cacao Cranberry Crunchy bars, but the sauce sounds like a good use for them too! It isn’t popular here in NZ, so might be interesting to give it a try!

    • cflaurab November 20, 2014 at 9:11 pm - Reply

      Those sound delicious! I’ll also be posting a cranberry scone recipe soon using leftover cranberry sauce. Enjoy!

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