Paleo Pear-Ginger Cranberry Sauce

Paleo Cranberry Sauce

We’ve been making this Pear-Ginger Cranberry sauce for Thanksgiving every year, since we went Paleo. I was at the chiropractor’s office, flipping through a magazine when I spotted something similar and came home and Paleo-ified it immediately. It’s been a keeper since!

Brooke and Indyanna have been enjoying this with EVERYTHING. And I mean evvvverything. They were eating it with some weird stuff, I was surprised. Brooke is usually really picky about pairing his foods. He was even eating this along side his Asian stir-fry. You get the picture. They just couldn’t get enough.

This cranberry offers a nice balance of flavors with the sweet honey and pears, the tart cranberries and the zingy ginger. I hope you enjoy this recipe as much as we do!

Paleo Pear-Ginger Cranberry Sauce

Ingredients
1lb. of cranberries
3 bosc pears – peeled, cored, and chopped (riper ones will be more flavorful)
1 tablespoon fresh ginger, grated
1/4 cup water
1/2 cup raw honey (local or find raw honey here)

  1. Add all ingredients to a saucepan and bring to a boil, stirring occasionally.
  2. Reduce heat to medium and cook uncovered until most of the cranberries pop and pears are tender.
  3. Take a wooden spin and crush the pears into the sauce.
  4. Cover and refrigerate until ready to serve.

Happy Thanksgiving!

 

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Paleo Ginger Cranberry Sauce

Paleo Pumpkin Muffins

Paleo Pumpkin Muffins

These Paleo Pumpkin Muffins are so easy to make that even a toddler can do it! … Indyanna and I have been having so much fun making these muffins together lately. She is able to do almost all of the steps by herself, except add the “pinch” of salt. I made the mistake of letting her do that step the first time around and let’s just say there weren’t any muffins to enjoy that day.

These Paleo Pumpkin Muffins burst with Fall flavors. They are loaded with healthy fats, fiber and protein that will leave you feeling satisfied and energized.

Grab them for a light breakfast, an afternoon snack or top them with coconut whipped cream for dessert.

I shared the recipe on Established California, head over there to get the recipe and check out their awesome California-lifestyle focused blog.

Please note that I use grass-fed butter to make these, but if you don’t tolerate butter well, you can also substitute ghee or palm shortening.

 

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Paleo Pumpkin Muffins

 

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