Cran-Blackberry Sauce (Paleo, AIP)

Cran-Blackberry Sauce (Paleo, AIP)

‘Tis the season to cranberry all the things! And I think that’s a splendid plan, don’t you?

We Canadians celebrate Thanksgiving a good month before our American neighbours, so I had the chance to trial run my version of cranberry sauce several weeks ago, and it’s delicious!

You’re probably thinking, “Cranberry sauce, schmanberry sauce – one is no different from the next.” But, dear reader (whoopsie…channelling a little Jane Austen there), I promise you that the addition of blackberries makes this sauce super-DE-duper.

You know how straight-up cranberries result in mouth-puckering contortions? And you know how store-bought canned versions of cranberry sauce deal with that? By adding loads and loads of refined sugar. ICK. So the addition of blackberries along with a wee bit of maple syrup or honey takes the edge off the tartness of cranberries (thus helping you avoid the embarrassment of making strange distorted expressions).

I’ve made this Cran-Blackberry sauce a couple of times since Thanksgiving, so I can assure you that a dollop of this sauce makes for such a nice condiment with, of course, turkey, but also with duck or lamb or pork — all so yum!

Cran-Blackberry Sauce (Paleo, AIP)
Prep time
Cook time
Total time
Recipe type: Condiment
  • 1 227g package organic cranberries (about 2 cups)
  • 1 227g package organic blackberries (about 1¾ cups)
  • 1 cup water
  • 1 tbsp. lemon juice
  • 1 tsp lemon zest
  • 2 tbsp. (or to taste) maple syrup or honey
  • ¼ c cold water and 2 tsp gelatin (to thicken)
  1. Put berries in a saucepan with 1 cup of water, lemon juice, and lemon zest. Bring to a boil. Reduce heat to simmer for about 15 minutes. Cranberries will pop open. Mash mixture thoroughly.
  2. Remove from heat and press mixture through a sieve into a bowl. Pressing gently and scraping bottom of sieve to get all the juice. Repeat until all juice is in the bowl. You should have about 1⅔ cups. (You can reserve the berry pulp, if you like, for another use such as making a smoothie.)
  3. Add maple syrup or honey (to desired sweetness) to the liquid in the bowl. Return mixture to the saucepan and heat on the lowest setting.
  4. Sprinkle gelatin over ¼ cup of water and allow to "bloom" for 5 minutes. Add this to the mixture in the saucepan and mix thoroughly in order to fully dissolve the gelatin.
  5. Pour into a container and refrigerate for a few hours, ideally over night (so that the mixture can set and thicken).
  6. This will keep in the refrigerator for several days. You can also freeze for up to 1-2 months.


Next Post:
Previous Post:
This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.