Apple Cranberry Sauce (Paleo, AIP)

This apple cranberry sauce is made with fresh ingredients and zero refined sugar! It’s paleo, AIP, and everyone will love it at Thanksgiving.

apple cranberry sauce

The jellied cranberry sauce from the can was always a must at Thanksgiving for my family. It would literally still have the indentation of the can on it when my mom put in on the table. My dad loved it, but I was pretty skeptical. It’s not like I didn’t like cranberries, I just didn’t want to eat something shaped like a can! Once I started learning how to cook, I decided to take on cranberry sauce on my own. How hard could it be, right? Actually, it’s really easy!

There are a few different ways that you can make cranberry sauce. I often make an orange cranberry sauce, but this year I decided to mix it up with a fresh apple cranberry sauce! It’s the perfect combination of fall flavors that are not too sweet but still taste like traditional cranberry sauce.

During the holidays, the last thing that anyone wants is another labor-intensive meal that’s going to take hours in the kitchen. This cranberry sauce is anything but that! All you need is a few ingredients and about 10 minutes on the stove to prep the perfect Thanksgiving side dish. It tastes best chilled, so I recommend prepping it first, or the night before!

cranberry sauce

The Ingredients You’ll Need For the Apple Cranberry Sauce


Fresh cranberries

This is the time to get fresh cranberries! You can buy these at most grocery stores this time of year. However if you can’t find it, you can sub frozen… just make sure to adjust the liquid if needed.

Granny Smith apple

Granny Smith is what I think tastes best in this recipe, but other apples work as well.

Maple syrup

Rather than using sugar, we’re using maple syrup to get the added touch of sweetness. Both the cranberries and the granny smith apple are tart, so I wouldn’t skip this ingredient.


apple cranberry sauce

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Apple Cranberry Sauce (Paleo, AIP)

  • Author: Michelle
  • Cook Time: 15
  • Total Time: 15
  • Yield: 3-4 servings 1x


  • 3 cups fresh cranberries
  • 1 granny smith apple, peeled and diced
  • 1/3 cup maple syrup
  • 3/4 cup water
  • 1/2 tsp cinnamon
  • 1 tsp fresh orange zest


  1. Combine the ingredients in a pot and stir to combine. Set to medium heat.
  2. Bring to a simmer until the cranberries start to pop. Continue to simmer and stir for about 8-10 minutes to allow the liquid to reduce and the bulk of the cranberries to pop.
  3. Remove from heat and set aside to cool. Serve chilled.
  • Category: Sides, Thanksgiving
  • Method: stove top
  • Cuisine: American

Keywords: Thanksgiving, Cranberry sauce

paleo apple cranberry sauce

Grain Free Paleo Cornbread (AIP)

This grain-free cornbread is made without any actual corn! It’s paleo, AIP, and tastes shockingly similar to the real thing.

I love cornbread. I mean… not real cornbread. I loved the jiffy cornbread mix! You know… the one in the little blue box? Yep. That was my absolute favorite! I would eat it with a squeeze bottle of grape jelly and margarine any time of year! But of course, I always asked my mom to make it for Thanksgiving too! Cornbread is one of those things I just decided I would never be able to have again. I cannot tolerate corn, so how would I eat cornbread? This grain-free paleo cornbread is the answer to my prayers! It’s made with zero corn and is also AIP compliant.

I’ve seen recipes for paleo cornbread before that are made with almond flour… and that sounds delicious. Even though I can tolerate almonds, I wanted to make something that’s nut-free and AIP as well. Almond flour has that gritty texture that’s similar to cornmeal, so I decided to use coconut flour as my base for this bread. I like tigernut flour too, but it wouldn’t yield that light, cornbread color. Luckily, coconut flour made for a great texture in this bread!

You can serve this bread by itself as a Thanksgiving bread dish or you hold on to this recipe for later in the winter to eat it with chili, like my Instant Pot Chili or Pumpkin Chili! But honestly, I would just eat this by itself. I don’t need an excuse to make it. It’s that good.

The Ingredients You’ll Need for the Paleo Cornbread

Coconut flour

As mentioned above, coconut flour yields the best color and texture for this bread. I haven’t tried to make it coconut free, but there are paleo recipes with almond flour instead.

Arrowroot starch

You can likely substitute tapioca starch here, but I haven’t tried it myself.

Coconut milk & apple cider vinegar

Mixing the two of these gives the bread a bit of that buttermilk flavor!

Palm shortening

The shortening makes for a very cakey, bready texture that crumbles like real bread. I haven’t tried this out with coconut oil, but I doubt the texture would be quite the same.


Honey and cornbread are a classic flavor combination. All you need is 2 tbsp to get the flavor, leaving the bread not too heavy on the sugar.


You’ll need three gelatin eggs to make this cornbread rise. You cannot sub collagen, but you should be able to use real eggs if you tolerate it.


Grain Free Paleo Cornbread (AIP)

  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 9 servings 1x


  • 1 tsp coconut oil (for greasing the pan)
  • 1 cup coconut flour
  • 1/4 cup + 2 tbsp arrowroot starch
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 tbsp palm shortening
  • 2 tbsp honey
  • 1/2 cup coconut milk
  • 1 tsp apple cider vinegar

For the gelatin eggs

  • 3/4 cup water
  • 3 tbsp gelatin (I use Vital Proteins)


  1. Preheat the oven to 350 F and line an 8×8″ baking pan with parchment paper lightly greased with coconut oil.
  2. Combine the coconut flour, arrowroot, baking soda and salt in a large mixing bowl.
  3. Stir in the palm shortening and honey until well combined.
  4. In a separate bowl, combine the coconut milk and apple cider vinegar. Pour the mixture into the cornbread dough and combine.
  5. For the gelatin egg, add the water to a small sauce pot and slowly pour over the gelatin. You don’t want any clumps, so lightly mix if needed. Allow the mixture to rest and harden over 2-3 minutes. Place the pot on the stove and turn in on low heat. Slowly melt the gelatin and remove from heat. Vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the mixture immediately and mix to combine.
  6. Spoon the dough into the baking pan and evenly spread with the back of a spoon or a rubber spatula.
  7. Bake in the preheated oven for 20 minutes, or until the top is lightly golden brown.
  8. Remove from the oven and carefully transfer the bread by moving the parchment paper onto a cooling rack. Allow the bread to cool completely before slicing. The bread needs to set or it will be gummy if you slice it too early.
  9. Slice into 9 pieces and enjoy topped with honey, butter/ghee (if tolerated) or jam!
  • Category: Sides
  • Method: Oven
  • Cuisine: American





The Best Nightshade Free Marinara Sauce (AIP, Instant Pot)

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This nomato sauce is a nightshade-free marinara sauce that’s made without tomatoes! It’s AIP compliant, as well as Whole30, Paleo, and sugar-free.

If you were to ask me what my favorite food was when I was a kid, I probably would’ve said pizza and pasta. I mean, can you blame me? Who doesn’t love pizza? I grew up in New York in a Jewish/Italian American family, and my dad always used to joke that spaghetti sauce ran through the veins, and thus, mine.

That’s why my heart completely dropped when I first came to terms with my nightshade intolerance at 20 years old. No ketchup? No Caprese salad? No pizza?! Even gluten-free pizza?? Yes, white pizza exists, but no tomatoes, no pizza in my book. I thought that tomatoes were my best friend, but in reality, they were flaring my gut issues and Hashimoto’s symptoms, and my body just didn’t jive with them.

I went about nine months being nightshade free before I was eventually able to discover the glory of nomato sauce. Wait, what? What the heck is nomato sauce? It’s a veggie-rich sauce made to taste like tomato sauce, but without the tomatoes. SCORE. I’ll never forget the first time I had nomato sauce after being nightshade free for 9 months! life changing as a nightshade-free Italian food lover to see the rich red sauce on your wooden spoon, smell the basil and taste all of the nostalgic flavors all over again.

Over the years, I’ve tried a lot of nomato sauce, and in doing so I have perfected my dream nomato sauce! It’s just the right flavor, consistency, and it’s made quickly and easily in the Instant Pot. You’re seriously about 20 minutes away from having nightshade free tomato sauce right now.

The Best Nightshade Free Marinara Sauce

The Ingredients You’ll Need For the Nightshade Free Marinara Sauce


Carrots are the main veggie in this dish. They have a pretty neutral flavor and their color adds some of the red tint to the sauce.


This is the main veggie in the sauce that gives it its red color. I know some people don’t love beets, but really

Onion and garlic

These add a ton of flavor to the sauce. Technically, you can leave out the garlic, but you’ll miss a lot of the flavor.


Another crucial vegetable in this sauce.

Basil, parsley, and oregano

Lemon juice

Lemon juice adds that acidity that tomatoes naturally have without being overly vinegary. I just don’t love the taste of apple cider vinegar in nomato sauce, but you can use that as well.


The Appliances


The Instant Pot

If you don’t have an Instant Pot yet, I highly recommend it. It’s a safer pressure cooker that also has a slow cooker function, steam function, satuee function, and more. It’s saved me hours in the kitchen and can cook pretty much anything. I’ve included instructions to make this without an instant pot. However, it will more than double the cooking time, so seriously… this thing is life changing.


The Vitamix is one of my favorite kitchen appliances. It just blends so well, and the damper insert is perfect for making chunky sauces like this nice and smooth. You can use other high speed blenders as well!


Some things to consider…


I would not make any swaps rather than what may be noted in the section above.

All of the ingredients listed should be used as is to get a great product.

Your flavor will often vary depending on the veggies you have at the time.

Something that I’ve learned from cooking with real food ingredients (especially vegetables) is that you don’t get that identical product like you would with processed food. The flavor of every carrot is going to be a little bit different, some beets are stronger than others, and sometimes your basil is a bit milder… that’s okay! I’m used to my nomato sauce always tasting just a tad different depending on the ingredients, the season, etc. so if it doesn’t taste identical each time, that doesn’t mean you did anything wrong!

What to pair this sauce with…


Compliant pasta

If you’re AIP, pair this sauce with spaghetti squash or zoodles! If you’re not AIP and can tolerate something like rice pasta or chickpea pasta (which are pictured in the picture above) go for it!

The following AIP recipes…


AIP Nightshade Free Marinara Sauce

  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25
  • Yield: 6 cups 1x


  • 1 tbsp olive oil (sub avocado oil)
  • 2 cloves garlic, minced
  • 1 white onion, diced
  • 2 1/2 cup carrots, chopped
  • 1 1/4 cups celery (about 4 stalks), chopped
  • 1 1/4 cup beet, chopped
  • 1 tbsp fresh basil
  • 1 tsp oregano
  • 2 tsp parsley
  • 1 tsp sea salt
  • 1 cup water
  • 2 tbsp lemon juice


  1. Add the olive oil to the base of the instant pot and set to saute.
  2. Saute the onions and garlic for 2 minutes, before adding in the carrots, beets and celery. Saute for 5 minutes, stirring frequently. Press cancel to turn off the saute function.
  3. Pour in the water and lemon juice and add the seasonings. Stir to combine.
  4. Lock the lid onto the instant pot and flip the the pressure release valve to closed. Press “manual” (it will default to high pressure” and use the “+” button to set the time to 14 minutes. Allow the instant pot to come to pressure and the sauce to cook.
  5. Once the sauce has finished, carefully release the pressure valve. Once depressurized, remove the lid and allow for the sauce to cool before blending it in a Vitamix or high speed blender until smooth.
  6. Season further to taste and enjoy!


  1. To adapt for the stove, use a large, deep sauce pot to saute the garlic and onion on low heat in olive oil until softened. Add the remainder of the veggies and saute for a few minutes. Add about 1-1.5 cups of water to the pot (just enough to cover the veggies) along with the herbs and bring to a simmer for about 30 minutes or until the veggies are completely softened.  Allow to cool. Pour off some of the water if a thicker sauce is desired. Combine all of the of the veggies and seasonings with the lemon juice in a blender and blend until smooth.
  2. The pasta in the background of the pictures is GF chickpea pasta, and is not AIP or paleo. See suggestions above for more options for what to pair this sauce with.
  3. All nutrition information is an estimation and will vary.
  • Category: Sauce
  • Method: Instant Pot
  • Cuisine: Italain

Baked Low Carb Zucchini Fries (Paleo, AIP, Keto, Dairy Free)

These baked low carb zucchini fries are crispy and delicious! They’re made with coconut flour and are nut free, egg free, dairy free, paleo, keto, and AIP compliant.

Zucchini Fries

Zucchini season is in full swing, and I am all about it! When I’m not putting zucchini in dishes like my one pot lasagna or zucchini brownies, I tend to default to putting it in the oven. However, zucchini tends to get a bit mushy in the oven. You have to watch it incredibly carefully to make sure it cooks perfectly.

These low carb zucchini fries are such a delicious side dish or appetizer! They’re great for dipping into a sauce of your choice, and are made without any dairy, grains, or nuts. Most zucchini fries that you’ll find recipes for online are made with Parmesan, eggs, and almond flour, but not these! They’re totally AIP compliant and great for bringing along to a party where there are a lot of allergies.

It wasn’t easy to make a zucchini fry recipe that was egg free, grain free, nut free, and dairy free. It took me several tries to get the coating to really stick without eggs, but it really is possible! The coating for these fries is made with coconut flour, and features a blend of herbs and added nutritional yeast to give the fries that cheesy flavor without the actual dairy.

All you have to do is coat the fries in coconut milk (or almond milk if you tolerate it) and roll it in the coating. Super simple! You can even do it with kiddos!

Another thing that I love about these fries is that they’re baked! Frying in oil is so expensive when you’re using good quality oil, not to mention it’s just messy. Baking these fries is cheaper, it’s easier clean up, and it’s easier to just set in the oven to come back when it’s done.

The Ingredients You’ll Need For These Baked Low Carb Zucchini Fries


I used two large zucchinis sliced into fries for this recipe, but you can use whatever size you have on hand.

Coconut milk

Full fat coconut milk is what helps the flour coating actually stick. You can try using almond milk if you tolerate it, or eggs if you tolerate those as well.

Coconut flour

Coconut flour is the main coating ingredient and keeps these low carb, and nut free. Coconut isn’t actually a nut, and it works great for these fries. If you’re not a coconut fan and can tolerate nuts, there are lots of recipe out there that use almond instead, but I haven’t tried any other flours for this specific recipe.

Nutritional yeast and dried herbs

The dried herbs give these fries tons of flavor, and the nutritional yeast gives them that cheese-y flavor!

Optional dipping sauce

This recipe is made with a garlic mayo that really compliments the flavors! You can use a pre-made paleo mayo, or make your own AIP mayo. You can also use the green goddess avocado dip in this recipe, or a compliant marinara sauce like this AIP marinara.


Baked Low Carb Zucchini Fries (Paleo, AIP, Keto, Dairy Free)

  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 2-3 servings 1x


  • 2 large zucchini’s
  • 1/3 cup full fat coconut milk (sub almond milk if tolerated and not AIP)
  • 1/3 cup coconut flour
  • 1 tbsp nutritional yeast
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)

For the optional garlic mayo dipping sauce

  • 1/3 cup paleo mayo (or this AIP mayo)
  • 1 tbsp olive oil
  • 2 tsp fresh parsley, chopped
  • 1 tsp garlic powder
  • 1/2 tsp sea salt


  1. Preheat the oven to 400 F and line a large baking sheet with parchment paper.
  2. Prepare the zucchini by washing well, and chopping off the ends. Slice the zucchini in half, then chop the halves into fries, being mindful to keep the peels on each fry.
  3. Using a large bowl, mix the coconut flour with the seasonings until well combined.
  4. Set up a station with the coconut flour mixture in one bowl, and the coconut milk in another bowl.
  5. Dip the zucchini fries one by one in the coconut milk, and then the flour mixture. Make sure the fries are evenly coated.
  6. Place the fries evenly spaced on the baking sheet and bake in the oven for 25-30 minutes, flipping halfway through.
  7. Serve with a dipping sauce and enjoy!

For the dipping sauce

  1. Combine all of the ingredients in a small bowl and mix well. Season further to taste.


For this dipping sauce, you can also use the green goddess avocado dip in this recipe, or a compliant marinara sauce like this AIP marinara.

  • Category: Sides
  • Method: Baked
  • Cuisine: Italian

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Zucchini Fries


Detox Carrot Slaw Recipe & The Truth about “Detox”

This detox carrot slaw is an amazing way to support your bodies natural detox pathways! It’s made with real food ingredients and is a simple side dish to enjoy.

Detox has turned into such a spammy word. When we hear it, we think about detox tea, detox pills, radical cleanses, and just straight up unsafe practices. I’m always iffy about using the word in a recipe in fear that I’ll sound spammy too. However, supporting your natural detox pathways is possible with real, healthy foods like this recipe!

So, what have we got wrong about detox? Why does it sound so spammy?

What We’ve Got Wrong about the Word “Detox” & The Real Truth about Detox

Yes, it is something that your body naturally does

Just like our body breathes, blinks, and digests without us putting any extra thought into it, it also handles detoxification. It detoxes things like old hormones, dead skin cells, toxins, and more. Every time we go to the bathroom, sweat, or even sleep, we’re detoxing!

BUT, our detoxification can become impaired

I can not count the amount of meme’s that I have seen that talk about your liver already doing all of the detox work, so all other efforts are useless. I have no idea why in the world people think that it’s impossible for their liver to be burdened and detoxification process to become impaired. We admit that we can have sluggish digestion, a slow metabolism, and a whole host of other problems, but these meme’s claim that the liver is just immune to all of that. News flash… that’s so wrong.

Our detoxication system is so overburdened! Here are just a few things that burden it…

  • High blood sugar levels
  • Low-fat diets
  • Plastics, food additives, and other manmade materials
  • Poor digestion
  • Poor sleep
  • Lack of exercise
  • Poor quality homecare and make up products

Just to name a few!


We can support our detoxification process naturally!

Just like you can support healthy digestion, healthy metabolism, and healthy sleep, you can support healthy detoxification! What are some of the ways you can do this?

Clean up your skincare, makeup, and household products

One of the most common ways that women add in extra toxins that burden their detoxification is with the products they use daily. Conventional makeup and skincare are loaded with dyes, heavy metals, and toxins that burden our system. That why I love being a part of Beautycounter so much! Beautycounter is safer skincare and makeup that leaves out the junk that burdens your detox pathways and is still high performing. I’ve loved switching over the beautycounter!

Regulate your blood sugar & support your liver function 

Our liver has over 500 jobs, and blood sugar regulation is a big one. You can support your liver by making sure your diet is balanced and lower in sugar to regulate your blood sugar.

Support your digestion & colon health

Elimination is one of the biggest ways we detox! Support healthy digestion for better detox and colon health.

Drink enough water!

Again, another huge way that we detox.


Moving our lymph and sweating is another great way to detox.

Eat naturally detoxifying foods 

Certain foods do help support the detox process, and this carrot slaw is packed with them!

Some more foods that support natural detox include…

  • High fiber foods (kale, brussels sprouts, etc.. anything that supports colon health!)
  • Bitter and sour foods (think apple cider vinegar, lemon, arugula, etc.)
  • Fermented foods
  • Beets (more on that below!)
  • Healthy fats (avocado, olive oil, coconut oil, etc.)

Examine potential heavy metal exposure. 

Way more people deal with this than they realize… myself included. You can read about my journey with mercury detox here. 

Work 1:1 with a doctor.  

This is SO important if you have long-standing detox and health issues. Everything listed here is generally good advice, but working one on one with a doctor to determine exactly what your detox pathways are doing is the only way to really address this effectively. I have a blog post on finding a good doctor here.

Why This Carrot Slaw Supports Detox


Carrots support estrogen detox

Carrots are loaded with fiber and specifically help to detox estrogen, which is a huge burden for many women with endocrine issues, autoimmunity, and hormone imbalance.

Beets support the healthy flow of bile

Apples and cucumber are hydrating

Lemon juice stimulates the liver


Where I learned About Carrot Slaw

I didn’t invent this carrot slaw… I just tweaked it! I first heard about apple, beet, carrot slaw (also known as ABC slaw) during my nutritional therapy training. I used it several times, and loved it! I made some adjustments and am bringing you that recipe here…

This is NOT a spammy detox recipe that you eat exclusively for 5 days and lose 5 lbs.

No. Just, no.

This is a yummy side dish that you can serve as a side or a snack when you’re wanting to give your liver a little love and get some extra veggies… that’s it! No gimmicks, just healthy food!


Detox Carrot Slaw

  • Author: Michelle
  • Prep Time: 5
  • Total Time: 5
  • Yield: 2-3 servings 1x


This detox carrot slaw is an amazing way to support your bodies natural detox pathways! It’s made with real food ingredients and is a simple side dish to enjoy.



  • 1.5 cups carrots, shredded
  • 1 cup beets, shredded (I use a grater, but you can also use a food processor)
  • 1 medium apple, diced
  • 1 cucumber, diced
  • 2 tbsp dried cranberries (I recommend these)
  • 1/4 cup olive oil
  • Juice of one lemon


  1. Combine all of the veggies and fruits in a large bowl and mix.
  2. Prepare the dressing by whisking together olive oil and lemon juice.
  3. Pour the dressing over the veggie slaw and mix to evenly coat.
  4. Chill for 15-25 minutes. Serve chilled and enjoy!
  • Category: side
  • Method: chilled
  • Cuisine: American

 If you like this recipe, check these out…

Strawberry Balsamic BBQ Sauce (AIP, Paleo)

This Strawberry Balsamic BBQ Sauce is a nightshade-free BBQ sauce that’s paleo and AIP! It’s smoky, sweet, and tastes just like the real thing for those who can’t tolerate tomatoes.

There’s no escaping BBQ when you live in Dallas, TX. Ribs, brisket, and creamed corn on the side are a way of life here. Being nightshade intolerant isn’t easy and has always made me stick out like a sore thumb. When everyone decides to pile into the truck and go to a BBQ joint, I’m left sitting hungry and sometimes can’t even handle the smell of all of the spices. I never thought I’d be able to enjoy BBQ sauce, even at home again. That’s why I made this paleo and AIP Strawberry Balsamic BBQ sauce!

This strawberry balsamic BBQ sauce is perfect for adding flavor to your favorite dishes this summer. It’s completely nightshade free, paleo, and AIP friendly.

The Main Ingredients You’ll Need for This Strawberry Balsamic BBQ Sauce

Carrots, onions, and beets

These veggies make up the base of the BBQ sauce and are what gives the sauce its color. If you’re scared of beets, don’t worry! You really don’t get the beet flavor in this sauce at all. The other flavors mask it.


This gives the sauce color and some added sweetness without making it overly sweet.

Balsamic vinegar

Balsamic and strawberries are such an amazing combination, and that rings true for this sauce. It gives it the perfect amount of acid and tons of flavor.

Maple syrup

BBQ sauce typically has a lot of sugar, but this sauce only has 1/4 cup of maple syrup for the whole batch. Technically, you can try to sub it with just water, but it will take some of the flavors away.

Smoked salt

This is probably the most important ingredient in the whole sauce. It’s what gives it that smoky, BBQ flavor. You may feel tempted to swap this with just sea salt, but I beg you, don’t do it! It just doesn’t taste quite like BBQ sauce without the smoky flavor. Plus, the smoked salt is an amazing addition to your spice cabinet. You can buy it online, but I’ve also found it in most stores.


Strawberry Balsamic BBQ Sauce (AIP, Paleo)

  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes


  • 1 tbsp coconut oil (sub other cooking oil)
  • 1 cup carrots, chopped
  • 1 cup onion, diced
  • 1/3 cup beets, chopped
  • 3/4 cup strawberries, chopped
  • 2 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 1/4 cup maple syrup
  • 1/4 cup water
  • 1 tsp coconut aminos
  • 1 tsp smoked salt 
  • 2 tsp garlic powder
  • 1/2 tsp ginger powder
  • 1/2 tsp black pepper (omit for AIP)


  1. Using a medium-sized saucepan, melt the coconut oil over medium heat.
  2. Add the onion and saute for 2-3 minutes. Next, stir in the beets and carrots and saute for 5 minutes or until lightly softened.
  3. Pour in the liquids and add the remainder of the ingredients and stir well to combine. Reduce heat to a simmer and simmer on low for 15-20 minutes, stirring occasionally.
  4. Once the sauce is reduced and the ingredients and soft, remove the sauce from heat and allow to cool.
  5. Use an immersion blender or a high-speed blender to blend the sauce. Add extra seasonings like more salt to taste if needed.


Store in the fridge for up to 3-4 days and serve as you would any BBQ sauce.

  • Category: Sauce
  • Cuisine: American