I just want to say that Nom Nom Paleo is probably my favorite blog right now. Michelle Tam is hilarious, awesome, and makes really really yummy food. Though she’s more lenient on the Paleo spectrum than I’m aiming for, her recipes are easily convertible and what I’ve tried so far is fracking delicious. I’m definitely planning on using some of her recipes for my Thanksgiving feast with my momma in Michigan, and they all look so good I had to share.
Sweet and sour is one of my favorite flavor combinations. It perfectly describes my personality. And although I never tried cranberry sauce until I began attending the annual Thanksgiving potluck at my in-laws’, I fell hard for it right away. It didn’t matter if I got a dry piece of turkey breast; a dollop of tangy cranberry sauce would make it all better. But sadly, once I started eating Paleo, I had to skip the cranberry sauce altogether. After all, I knew that most recipes are sweetened with LOADS of white sugar.
But this year, I was determined to come up with a Paleo-friendly version of cranberry sauce—one inspired by the cranberry-cherry-apple juice blends from my childhood. By themselves, cranberries can be unpalatably bitter and sour. But by adding an equal amount of cherries and simmering the fruit in apple juice, I was able to counter the mouth-puckering tartness of the cranberries with some natural sweetness. Prefer a sweeter sauce? Just a touch of honey will do the trick. And if you make this Cran-Cherry Sauce a day ahead and allow the flavors to meld further, it tastes even better.
Although the cherries and apple juice add natural sweetness, adding a spoonful of honey balances the tartness just the right amount. Another bonus about this recipe: It tastes even better if made a day ahead.