It may not be Thanksgiving anymore, but it’s still the holidays and if you plan on having turkey at any point, it would pair perfectly with this! I have been looking a long time for a cranberry sauce that tastes better to me than straight-up cranberries and sugar. Over the years, I have tried many different variations because I truly believed there was something just a little more complex out there. At the same time, though, I didn’t want something that messed with the beauty of simple cranberries and sugar. If I was going to add something, it had to make the basic better.

Then my very dear friend introduced me to her cranberry sauce. It’s incredibly simple, adding just three extra ingredients, but those three ingredients elevate the simple to the sublime! They bring just the right touch of sweet, spice, and complexity. I was completely blown away. I immediately asked her for the recipe, which she graciously shared, and now I’m sharing it with you!

There was one other catch, though, which I’m sure you can guess. Paleo and sugar don’t really go together, but cranberries are so tart that you really need something to take the edge off. In comes palm sugar. Palm sugar is high in nutrients and relatively low on the glycemic index, but really, it’s still sugar. I like my cranberry sauce on the tart side, but regardless, it’s an accompaniment and not intended as a bowlful for dessert. Although I think it’s that good!

I have tried this on a number of different things lately so don’t think you have to have turkey to give it a go. I’ve already had it on eggs and in greens. Let me know if you try it on something unusual. I’m always up for something new!

Cranberry Sauce

1 c. water

1/2 c. palm sugar

1 Tbsp. freshly ginger, grated

1/2 tsp. cinnamon

1/4 tsp. salt

2 medium pears, peeled and chopped

16 oz. fresh cranberries

Directions

1) Boil water with the palm sugar, ginger, cinnamon, and salt until the sugar and salt are dissolved. Stir in pears and cranberries and return to a boil.

2) Reduce heat to medium-low and cook, stirring occasionally, until 2/3 of the berries are opened, about 20 minutes. Serve at room temperature.