Paleo Cranberry Sauce with Cherries always reminds me of last Thanksgiving, when I stared at a sad blob of canned cranberry on grandma’s table and just thought—there has to be a tastier, healthier way. If you’re tired of the same ol’ sugar-packed cranberry sauce, or maybe you just want something that doesn’t make you feel sluggish after dinner, stick around. This one’s got no refined sugar, uses easy-to-find ingredients, and tastes like you found it at a five-star restaurant (I’m not even exaggerating). Plus, it’s friendly for that paleo life so you can stay on track and still get all the holiday feels.
What is paleo cranberry sauce?
First up, the basics. Paleo cranberry sauce just means you skip all the processed stuff. You won’t see white sugar or strange thickeners here. I use pure maple syrup or honey, both naturally sweet. This sauce leans on the tartness of fresh cranberries and cherries, which actually works better than the classic. Trust me, once you’ve tasted it, you probably won’t want to go back to the old stuff.
For me, the kicker is how much more flavor you get. There’s a kind of bright, sweet-and-sharp punch. Cherries add a rich depth and color. It’s simple, actually: paleo cranberry sauce means fewer ingredients and a heck of a lot more freshness. And honestly, you’ll get credit for being the “healthy cousin” at any family dinner, which I (kind of) love. 
Why you’ll love this paleo cranberry sauce
You know when you try something and immediately text your sister about it? That’s this recipe. It’s ridiculously easy but feels special. You literally dump everything in a pot, stir a bit, and you’re there. Plus, it stores well so you can make it days ahead. Fewer last-minute panics.
Another perk: even your skeptical uncle (the one who “doesn’t do healthy things”) is probably gonna ask for seconds. The combination of cranberry and cherry is just… perfect. Not too tart, not too sweet. And totally guilt-free. We’re talking real fruit, real flavor, real simple.
Not to forget, this dish looks super vibrant on a holiday table. You don’t even need a fancy bowl—it shines everywhere. I genuinely love feeling good about sharing something so tasty and good for you, with hardly any effort.
“This is the only cranberry sauce my family requests now! Super easy and so refreshing. Never going back to the canned kind!” – Taylor M.
Ingredients To Make Spiced Cranberry Sauce
Gather these up (you probably have half of them already in your kitchen):
- 12 ounces fresh (or frozen) cranberries
- 2 cups frozen sweet cherries (no pits, please)
- 1/2 cup pure maple syrup (or honey if you want extra floral sweet notes)
- 1 small orange (zest and juice)
- 1 teaspoon pumpkin pie spice or just cinnamon and a hint of nutmeg
- Pinch of salt
Optional: a splash of vanilla makes it fancy, but no pressure.
How To Make Healthy Cranberry Sauce
Alright, no kitchen gymnastics needed. Grab a medium pot. Toss in the cranberries, cherries, maple syrup, orange juice, zest, spice, and salt. Put it over medium heat.
Let it bubble and pop—seriously, cranberries do this adorable popping thing—about 15 minutes or until the fruit’s soft and the sauce’s thickened. Give it a taste. Want it sweeter? Add a little more syrup. Need it tangier? Splash in a bit more orange.
Then, take it off the heat and let it sit. It’ll set up as it cools. You can keep it chunky or mash it smoother with the back of a spoon. Totally your call.
Pro Tips
I’ve messed this up plenty, so learn from my blunders:
- Don’t walk away—the sauce cooks fast and can bubble over like a science experiment.
- Taste before you finish. The sparkle is getting it just how you like it.
- Let it cool before serving. The flavors kinda meld together better—and you don’t scald your tongue, ouch.
- Freeze leftovers in small containers. Then, magic, you’ve got a quick addition to chicken or pork later.
Serve warm or cold. Honestly, it’s great slathered over almost everything beside turkey. Mashed sweet potatoes, roasted veggies. Yep. A winning move.
Common Questions
Q: Can I make this paleo cranberry sauce ahead of time?
A: Absolutely! It keeps in the fridge for up to a week. Let it cool before sealing it up.
Q: Do I have to use cherries?
A: Nope, but they add awesome sweetness. Try blueberries in a pinch—they’re not the same, but they work.
Q: Can I freeze the sauce?
A: For sure. Just leave a little space at the top of your container (sauces expand, I learned the hard way).
Q: Is there a substitute for maple syrup?
A: Honey is my go-to backup. Coconut sugar works, but you might need a touch of extra liquid.
Q: Will this pair with non-holiday meals?
A: Oh, totally. Use it as a topping for grilled chicken or mix into yogurt. The options go way beyond Thanksgiving.
Your New Favorite Holiday Side, Promise
If you’ve ever rolled your eyes at old-timey cranberry sauce, just promise me you’ll give this paleo cranberry sauce with cherries a shot. You can whip it up in almost no time, and honestly, it knocks the socks off anything in a can. Not to oversell, but I’d say it’ll become a staple—just like it did for me. Don’t forget to check out other ideas from this Paleo Cranberry Sauce with Cherries: A Tangy Holiday Favorite … or find another tasty twist at Cranberry Cherry Sauce Recipe | Elana’s Pantry for even more flavor experiments. Seriously, try it once. You’ll see.
Paleo Cranberry Sauce with Cherries
Ingredients
Method
- In a medium pot, combine the cranberries, cherries, maple syrup, orange juice, orange zest, pumpkin pie spice (or cinnamon & nutmeg), and salt.
- Place the pot over medium heat and let the mixture bubble and pop for about 15 minutes, stirring occasionally until the fruit is soft and the sauce has thickened.
- Taste the sauce and adjust the sweetness with more syrup if desired or add more orange juice for tang.
- Remove from heat and let the sauce cool, allowing it to set up as it cools. You can choose to keep it chunky or mash it to a smoother consistency.
