My absolute FAVORITE thing to eat at Thanksgiving, maybe even more than turkey, is my Mom’s cranberries! They have been a staple at Thanksgiving for as long as I can remember. Throughout the years she has tweaked it here and there, and has evolved into the ultimate most delicious cranberry recipe that ever was invented in the history of the world. I may be a little biased, but once you try them I think you will agree!
If anything, promise me you’ll never eat cranberries out of a can!
The final recipe tweak came last year, my first Thanksgiving eating Paleo, where my mom went out of her way to make an almost entirely Paleo feast so I could enjoy Thanksgiving during my first 30 Day Paleo Challenge. (yes, she’s really awesome like that) This is the recipe that stuck, I hope you enjoy!
By the way, this recipe is stupid easy, and if made the day before even BETTER because all the ingredients get to love up on each other and marinate and create bliss for your taste buds while you sleep.
12 oz bag of whole fresh cranberries (readily available this time of year but frozen/thawed will work fine too)
1 large granny smith apple
½ cup of chopped walnuts
¼ cup maple syrup
¼ cup beet sugar
- Using a food processor, pulse half of the bag of cranberries until they are chopped into small pieces. Place into a large bowl. Repeat with the rest of the bag and add to bowl.
- Zest the entire orange over the bowl into the cranberries, then peel the orange and whizz in the food processor until completely liquefied/pulpy. Pour into bowl.
- Peel and chop the granny smith apple into small cubes. Place into bowl.
- Add walnuts, maple syrup, and beet sugar to bowl. Stir to combine.
- Cover and marinate in fridge for at least two hours, but up to a day ahead of time.
Enjoy! (I usually eat the leftovers for breakfast the next day until it’s all gone)