I’ve been making this cranberry sauce for the past few years, and I am not kidding when I say I could eat the entire thing in one sitting. I don’t do it, of course, but man, I totally could! I add a few things that make this sauce so desirable. I add a bit of orange juice for a citrus flavor, a touch of ground cloves for an autumn-like spice, and a pinch of sea salt to bring out the depths of the flavor in this tart, sweet relish. This is certainly one you can bring to your holiday gatherings (whether you’re paleo, AIP or none of the above), and everyone will want the recipe. If you’re not intolerant to nuts, I love serving this with a handful or two of pecan halves stirred into it, too!