Cran-Blackberry Sauce (Paleo, AIP)
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
  • 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.
Recipe by Eat Heal Thrive at