Some how along the way, I have become a food snob. Now don’t get me wrong, if someone is kind enough to make me or buy me dinner, I will graciously accept and eat what is put before me. But whenever I can, I choose the homemade. The fresh. The local.
Now I realize not everyone is comfortable, or enjoys spending their time in the kitchen, but this paleo cranberry sauce is so easy! It can be made ahead of time and preserved, or made fresh, and you know there is no added anything: sugar, corn starch, chemicals, insect or rodent droppings. The FDA has an entire book on manufactured foods and acceptable contaminates. I don’t recommend looking at the link if you are squeamish. The acceptable levels of mold for cranberry sauce, less than 15%. Cool, you’ll probably be okay. Bet it’s not the worst thing you’ve ever eaten. And insects add protein? No big deal…
Cranberry Sauce Mold (AOAC 970.76) Average mold count is more than 15% OR The mold count of any 1 subsample is more than 50%.
Raj has said it a few times and I agree, “food is love”, and when you open a can, there isn’t much romance. Not that you always need romance for love, I can attest, single girl, lots of love, not much romance. But from what I remember, romance was nice. So bring home some flowers, use the good table-cloth, and romance dinner with fresh paleo cranberry sauce love.
- 6 cups cranberries fresh or frozen
- ½ cup water
- 1 cup orange juice
- 1 tbsp orange zest
- 1 tsp cinnamon
- ⅔ cup maple syrup
- Place cranberries in a pot, add water orange juice and maple syrup.
- Bring to a gentle boil on high heat stirring regularly.
- Reduce to a simmer, add cinnamon and orange zest, stir often.
- Continue to simmer until most of the cranberries "pop" and the sauce thickens to desired texture.