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Cider Spiced Cranberries

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I always enjoy having cranberries with my holiday meal and usually make a variation of my mom’s recipe, which you can view here. This year, I decided to try out a new recipe for cider spiced cranberries using whole cider spices, fresh apple and dried currants. It made the house smell warm and cozy, and as a result, all I wanted to do was cuddle up on the sofa with a blanket and Christmas movie!

Anyway, the cranberries turned out perfectly and just how I envisioned — tart, a little sweet, warm-spiced and chunky. Eat them hot, cold, on turkey, mixed into yogurt or even on their own, these cranberries are delightful and become even more flavorful after chilling.

I hope this recipe makes an appearance on your holiday table.

Cheers and enjoy!

Cider Spiced Cranberries

Ingredients:

  • 13.5 oz pure orange juice
  • 1/4 cup bulk cider spice
  • 1/2 cup water
  • 2 Tbsp raw honey or more if you want it sweeter
  • 1/4 tsp ground cinnamon
  • 1 quart fresh cranberries
  • 1/2 cup unsweetened dried currants
  • 1 medium pippin apple or granny smith, chopped
  • 2 Tbsp grass-fed butter
  • 1/2 cup chopped pecans, optional

Directions:

  1. Combine orange juice and cider spices in a medium saucepan and bring to a simmer over medium-low heat. Simmer for 15-20 minutes. Then, strain mixture and return the juice reduction back to the pan over medium heat.
  2. Add the water, raw honey and ground cinnamon, and stir until dissolved. Then, add the cranberries, dried currants and chopped apple. Stir and bring to a simmer.
  3. Cook fruit mixture for about 7 minutes or until most of the cranberries have popped. Once done, remove from heat to cool and stir in the butter and chopped pecans, if using.
  4. Chill in the refrigerator for a few hours or overnight, before serving.

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Related

Filed Under: Recipes, Side dish Tagged With: cider spice, Cranberries, cranberry relish, healthy cranberries, Holidays, paleo cranberries, paleo Thanksgiving, refined sugar free cranberries, Thanksgiving

Previous Post: « Crustless Butternut Squash Pie
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Reader Interactions

Comments

  1. Heather Dailey

    November 22, 2013 at 9:31 am

    This is fantastic! One of the items I’m bringing is a cranberry dish & I was going to do the plain old cranberry sauce from a can. Yes, I said from a can. Now I have something much better!!

    Reply
    • paleoinpdx

      November 22, 2013 at 9:36 am

      From a can, Heather?! That’s nonsense! Yes, you must makes these — super easy. I got my bulk cider spices from Food Front, in case you’re wondering.

      Reply
  2. Ashley Sara

    November 22, 2013 at 10:08 am

    I can smell the deliciousness through your words…

    Reply
    • paleoinpdx

      November 22, 2013 at 1:45 pm

      🙂

      Reply
  3. Paula

    November 22, 2013 at 2:33 pm

    The timing of this is perfect because my hubby and I will be having our own little intimate Thanksgiving dinner and I want a good cranberry sauce to go with the venison steaks we’ll be grilling (he just got his first deer a few weeks ago). I love the looks of this recipe….and of course there will be squash pie too!!

    Reply
    • paleoinpdx

      November 23, 2013 at 11:16 am

      Your little Thanksgiving sounds wonderful and congrats to your husband on getting his first deer! I’m glad my recipe came through just in time. Venison is SO good, but I only really get to eat it when I go back to Michigan. My dad is a deer hunter and usually always has some in the freezer. Last Sunday, he shot an 11-point buck. Talk about huge! Have a lovely dinner!

      Reply
  4. Paula

    November 28, 2013 at 3:40 pm

    Made this to go with our venison–it’s fabulous!! I divided up the batch and used a small apple in half and a persimmons in the other half. Both were really good with the OJ and spices and I love the nuts in it for texture. I am really liking the venison and feel good about being able to have meat from an animal that lived and ate in its natural environment. Your dad’s deer–yowza–huge indeed and that ought to keep the freezer stocked for a while!

    Reply
    • paleoinpdx

      December 1, 2013 at 12:06 pm

      Thanks, Paula! Great idea with the persimmons — that sounds lovely. Truthfully, I forget about persimmons…probably because I rarely eat them and didn’t grow up eating them (nor did I even know what they were). Venison is really good, especially when it’s the fruits of your labor (or in this case, your husband’s). I wish I could get my hands on some of my dad’s, but I’d have to go back home for that!

      Reply

Trackbacks

  1. Cider Spiced Cranberries | Paleo Digest says:
    November 22, 2013 at 9:48 am

    […] in PDX / Posted on: January 01, 1970Paleo in PDX – So, I know this isn’t a simple dinner recipe like I normally post on Fridays, but the […]

    Reply
  2. Farm to Table Holiday Recipe Roundup | Real Food Outlaws says:
    November 26, 2013 at 6:32 pm

    […] Cider Spiced Cranberries – Paleo in PDX […]

    Reply

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Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

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