Crock Pot Cranberry Sauce

This Crock Pot Cranberry Sauce is an easy update on the classic Thanksgiving staple! It is such a great combination with tart cranberries, along with sweet apples and just the right amount of citrus. It’s made right in the slow cooker which means hands-off cooking so you can focus on other aspects of your holiday meal! It contains no refined sugars and is bound to be a new family favorite!

Slow cooker cranberry sauce

Crock Pot Cranberry Sauce

Forget the over sweetened canned cranberry sauce this year because it is SO EASY to make this Crock Pot Cranberry Sauce! You essentially throw all the ingredients in your slow cooker and walk away! It also is  refined sugar free relying on coconut sugar, honey and sweet apples to balance the tart cranberries and citrus.

This sauce is of course well known as a Thanksgiving staple, but I also love to put a spoonful right on top of of latkes or as a versatile spread for breakfast or leftovers!

Easy homemade cranberry sauce

How do you sweeten homemade cranberry sauce?

We used a combination of naturally sweet apples, orange juice, honey and coconut sugar!

How long does homemade cranberry sauce last?

Homemade cranberry sauce will last quite a while, so this makes it a great make-ahead part of your holiday feast! We’d recommend using it within 7-10 days after making for optimal freshness, but it could very well last longer. For Thanksgiving it might make sense to make the cranberry sauce a few days ahead of time! You can serve it cold or you can re-heat gently in a pot over low heat.

Cranberry sauce with orange juice

Like this Thanksgiving / Holiday recipe? Check out these others:

Crock Pot Cranberry Apple Sauce

Prep Time 00:00 Cook Time 04:00

Ingredients

Directions

  • 1. Place all ingredients in slow cooker
  • 2. Cook on high for 4 hours
  • 3. At 3 hours, use a potato masher and mash mixture (leave some chunks)
  • 4. Cook for the remaining hour with lid ajar

Recipe Notes

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Gluten Free Apple Pie

This Gluten Free Apple Pie has all the markings of the classic version we all know and love: a buttery crust with thinly sliced juicy apples laced with cinnamon and nutmeg. It’s the perfect pie to serve during the holidays or a fun weekend baking project to mark the fall season! It’s made using unrefined sweeteners and uses the BEST gluten-free crust.

gluten free apple pie almond flour

Gluten Free Apple Pie

If you must know how to make one pie out there, THIS IS THE ONE. We knew when we were planning our apple recipes for this month that we had to include a Gluten Free Apple Pie because it is such an iconic American dessert, and for good reason! Apple pie is a must-make during the fall season: at least once!

This recipe is definitely staying true to what we believe is a classic apple pie with juicy cinnamon and spice apples encased in a buttery pastry. We turned to our favorite pie dough that uses almond and tapioca flour and butter. If you are dairy free and are looking for a substitute for the butter in the crust, palm shortening or a non-dairy butter can work but it alters the flavor of the crust a bit. We also use tapioca flour in the filling to thicken the pie.

We use a combination of gala and granny smith apples in this pie, but if those aren’t available check out this apple guide to figure out which apples are best for baking.

almond flour pie crust with butter

TIPS to make pie baking easy peasy:

  1. Make the crust 1-2 days ahead of time.
  2. Roll the crust out ahead of time. Place the bottom crust in a tin and cover with plastic. Place the top crust on a parchment lined baking sheet, and cover with plastic wrap. This ensures it doesn’t dry out. You can do this a day ahead or a few hours ahead of time. It also makes it easier to work with the crust since it’s already cold. If you are choosing to weave a lattice do so on a piece of parchment paper. When ready to place on the top crust of the pie simply invert the lattice from the parchment on to the filled pie.
  3. When peeling and slicing the apples, squeeze apples with lemon juice to prevent browning.
  4. When placing the apples inside of the rolled out dough, make sure to pack them in tightly! This reduces the chance that the filling will shrink when baking and leave a gap between the apples and top crust.
  5. Make sure the crust is cold when rolling it out and working with it. If it’s getting too warm and melty, place it back in the refrigerator for 10-15 minutes.
  6. Make the whole pie a day ahead of time! You can leave it at room temperature, covered, for 24 hours. Simply place in the oven at 350 for about 10-15 minutes to warm up, if desired.

almond meal tart crust

We chose to weave a lattice to top our apple pie, to show it can be done with gluten-free crust, but it is totally not necessary. You can simply place a rolled out crust on top with a few slits for steam to escape, or you could roll out the crust and stamp a few decorative designs or apple cut outs on it. If you do want to do a lattice, it’s easier with this crust if you use bigger strips of pastry. And, I may sound like a broken record here but make sure your pastry is cold while you are working with it! We definitely had to place the pastry back in the refrigerator at least once between the rolling out the pastry and weaving the lattice. So when in doubt, chill the pastry for 10 minutes and you’ll have an easier time.

We used these kitchen tools in this recipe:

apple pie recipe

If you like this pie recipe, check out these others:

Gluten Free Apple Pie

Prep Time 00:40 Cook Time 01:00 Serves 10

Ingredients

For Crust

For Filling

Directions

To Make Pie Crust:

  1. In a food processor combine almond flour, tapioca flour, and cold butter and pulse until the butter is broken down into pea-sized pieces.
  2. Add in egg and honey and process until the dough comes together.
  3. Shape dough into two round disks, wrap in plastic wrap and transfer to refrigerator until cold, at least 4 hours or overnight. 

To Prepare Crust and Filling:

  1. Preheat the oven to 350ºF. Remove one dough disk from the refrigerator (leave the other chilling). Between two sheets of parchment, roll out dough to fit the size of a 9 inch pie tin, about a 12 inch circle. Removing one sheet of parchment and invert the pie dough into your tin.
  2. To make the filling: In a large mixing bowl combine the sliced apples, lemon juice, coconut sugar, tapioca, vanilla, salt and spices and toss until combined. Spoon apple mixture inside pastry lined tin and place back in refrigerator while rolling out the top crust. (See note)
  3. Roll out the remaining dough disk to an 11" circle. If you are making a lattice, cut the dough into 8 or 10 strips (depending on your lattice ability!) and weave the lattice on a sheet of parchment.
  4. Remove chilling filled pie from refrigerator and either invert lattice on to the top of the pie, or place the whole rolled pastry on top. Seal the pastry pieces together, and crimp the crust, if desired. If covering the pie make sure to slice in a few holes to let the pie vent. If at any point during the process of making a lattice or placing on the pastry the pie crust gets too warm and is difficult to work with place in the refrigerator on sheet tray until cool enough to handle 10-15 minutes.

To Bake Pie:

  1. Brush crust with egg wash, and coarse sugar, if using and place on a rimmed baking sheet and bake until apples are tender, about 1 hour. If crust is browning too quickly, tent with aluminum foil. Bake until apples are tender and filling is bubbling.
  2. Let cool at least 1 hour before serving, but best to wait at least 4 hours. Once baked the pie can remain at room temperature for about 24 hours. Any longer than this and it should be stored in the refrigerort and briefly warmed up before serving.

Recipe Notes

  1. We use a deep dish 9" pie plate to make our pies and fit about small to medium apples. If you pie pan isn't a deep dish, you may want to use 1-2 less apples.
  2. When placing the apple mixture inside, try to leave as little space as possible between apple slices by moving them around a bit to help them fit as tightly as possible. This makes sure you can pack in as much apple flavor in your pie, and so that your apple filling doesn't sink during baking.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Harvest Salad with Maple Balsamic Dressing (Video)

This Harvest Salad has all the ingredients you’ll want in a Winter kale salad recipe! Packed with chopped kale, roasted squash, pomegranate seeds, toasted pecans and topped with a super easy & delicious Maple Balsamic Dressing for the absolute perfect holiday salad all Fall and Winter Long!

Winter Kale Salad Recipe in bowlHarvest Salad with Maple Balsamic Dressing

My fabulous blogging girlfriends are here with me today bringing you healthy sides for your Thanksgiving feast. I am in love with this month’s round up because I mean… check out these recipes! Gorgeous, delicious, and good-for-you! I call it a WIN. Your family and friends will thank you, too!

Maple Balsamic Dressing

You guys, I’ve been putting this dressing on EVERYTHING. It is my favorite dressing that everybody loves and it is SO easy to make. You need to make it immediately. 

Want other salad recipes?

Harvest Salad with Maple Balsamic Dressing pouring

How do you soften kale for a salad?

To prepare kale for a salad, massage the kale with oil and lemon for 1-3 minutes.

Can I use anything aside from kale?

Yes, use any leafy green that you love! 

Watch the video: 

Harvest Salad with Maple Balsamic Dressing

Prep Time 00:10 Cook Time 00:40 Serves 4

Ingredients

    Salad

    Maple Balsamic Dressing

    Directions

    1. Preheat oven to 400°F and line a baking sheet with parchment paper.
    2. Slice kabocha squash and toss with olive oil and spread across a lined baking sheet.
    3. Roast squash for 30-40 minutes until fork tender. Remove and set aside.
    4. In a blender combine all dressing ingredients and blend until smooth.
    5. Place pecans on a baking sheet and place in the oven for 5-7 minutes, tossing halfway through, watch to avoid burning.
    6. Massage kale with olive oil for 1-2 minutes.
    7. Assemble salad: kale, squash, pomegranate seeds, toasted pecans. Top with dressing and serve.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

     

    healthy-holiday-sides-update

    Cauliflower Stuffing from The Healthy Maven

    This healthy, low-carb cauliflower rice stuffing will convince your Thanksgiving guests to jump on board the cauliflower rice train, while secretly getting them to eat more veggies! Plus it’s ready in under 20 minutes.

    Green Beans with Caramelized Shallots and Almonds from Eating Bird Food

    Add some green to your holiday table with this flavorful recipe for tender crisp green beans tossed with caramelized shallots, toasted almonds and fresh parsley.

    5-Ingredient Slow Cooker Cranberry Sauce from Running to the Kitchen

    This simple cranberry sauce is made with just 5 ingredients. Make it in the slow cooker and save the stove-top space for all the other Thanksgiving sides.

    Vegan Scalloped Sweet Potatoes from Food Faith Fitness

    These easy scalloped sweet potatoes are SO creamy and flavorful, you’ll have a hard time believing they’re secretly healthy and paleo and vegan friendly!

    Balsamic Sea Salt Brussels Sprouts from Fit Foodie Finds

    Make these delicious Balsamic Sea Salt Roasted Brussels Sprouts this holiday season for the most delicious vegan and paleo side that everyone will gobble up! 

    Healthy Creamed Spinach (Made Without Cream!)

    Healthy Creamed Spinach with Cashew Milk - Lexi's Clean Kitchen #creamedspinach #keto #lowcarb #holiday

    This Creamed Spinach is a lightened up version of your favorite holiday classic and is made without cream for the perfect healthy and veggie-packed side for Thanksgiving! Creamy, flavorful and so simple to make! It’s keto friendly and low carb, too! Made in partnership with Pacific Foods.

    Creamed Spinach Gratin with Cashew Milk - Lexi's Clean Kitchen #holidayHealthy Creamed Spinach (Without Cream)

    I used to love traditional creamed spinach from this local chicken shop in New York that I grew up with. It was a holiday staple for us, but I knew it was loaded with junk! I am so excited to have made this healthier version!

    The star of the show is my new favorite dairy-free milk from Pacific Foods! Their cashew milk is perfectly creamy and so delicious. It’s versatile, plant-based, and made with organic and Fair Trade Certified™ cashews!

    Healthy Creamed Spinach with Cashew Milk - Lexi's Clean Kitchen #creamedspinach #keto #lowcarb #holiday

    The cashew milk makes for such a hearty and creamy sauce without any of the dairy… such a win! We used butter in this, but if you want a dairy-free option, feel free to substitute the butter for extra-virgin olive oil and ditch the cheese!

    Healthy Creamed Spinach with Cashew Milk - Lexi's Clean Kitchen #creamedspinach #keto #lowcarb #holiday

    Watch the video here: 

     

    If you like this recipe, try these other Holiday Side Dish Recipes:

    Healthier Creamed Spinach

    Prep Time 5 minutes Cook Time 30 minutes Serves 4

    Ingredients

    Directions

    1. Pre-heat the oven to 400°F. Grease a 9x9 baking dish with butter or oil of choice and set aside.
    2. In a large saucepan, heat the butter over medium-high heat.
    3. Add onion and garlic and cook until onion is translucent about 5 minutes.
    4. Add spices and cook for one minute until fragrant.
    5. Add arrowroot flour and stir for one minute until well combined.
    6. Pour in cashew milk. Mix well. Bring sauce to a boil. Once at a boil, lower heat and let simmer until thick enough to coat the back of a spoon. Add in 1/2 cup of parmesan cheese (if using) and whisk until cheese has melted, about 30 seconds. **Make sure the mixture has thickened a good amount before adding spinach.
    7. In batches, add spinach (and kale if using) to the sauce until the greens start to wilt. Taste and adjust seasoning as needed. Take off heat.
    8. Pour spinach/kale mixture into a greased 9x9 casserole dish and top with remaining parmesan cheese. Bake for 20 minutes or until bubbly and the cheese on the top is a golden brown.
    9. Serve warm!

    Recipe Notes

    • Can use dairy-free milk of choice but I do love cashew milk for it's creaminess!
    • Can omit kale and use all spinach like I did in the video!
    • Make this whole30 compliant: Use ghee or extra-virgin olive oil instead of the butter and omit the cheese.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    This post is sponsored by Pacific Foods. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

    Cheesy Scalloped Potatoes (Lightened Up)

    Cheesy Scalloped Potatoes - Lexi's Clean Kitchen

    These easy, Cheesy Scalloped Potatoes are about to become a new go-to side for holiday entertaining! Creamy, just the right amount of cheese, lightened up, and baked to perfection! My holiday meals will be complete with this creamy au gratin scalloped potato recipe.

    Cheesy Scalloped Potatoes - Lexi's Clean Kitchen

    Cheesy Scalloped Potatoes

    How do you make homemade scalloped potatoes

    Have you ever have scalloped potatoes? They are made with thinly sliced potatoes (this is the mandolin we recommend), an epic cheese sauce, and then baked to a crispy-topped perfection. So much flavor! This lightened up version is easy to make and so delicious.

    Cheesy Scalloped Potatoes - Lexi's Clean Kitchen

    This is a holiday must-make this year and for years to come. It will definitely be on our table! Grab my other healthy and gluten-free Thanksgiving recipes!

    Cheesy Scalloped Potatoes - Lexi's Clean Kitchen

    Other Thanksgiving Sides:

    Watch the video:


    Cheesy Scalloped Potatoes - Lexi's Clean Kitchen

    Cheesy Scalloped Potatoes

    Prep Time 15 minutes Cook Time 40 minutes Serves 6

    Ingredients

    Directions

    1. Pre-heat the oven to 425 °F. Grease a casserole dish with butter and set aside.
    2. In a dutch oven or large saucepan, melt butter over medium heat. Add onion, salt, pepper, dried thyme and paprika. Cook until onion is translucent and starting to brown, about 5 minutes. Add garlic and whisk in arrowroot for about 3 minutes.
    3. Pour in milk and bring sauce to a boil. Once at a boil, lower heat and let simmer, uncovered, for 8-10 minutes or until the sauce is thick enough to coat the back of a spoon.
    4. Stir in 2 cups cheddar cheese. Lightly salt and pepper potatoes and add them to the sauce. Stir often for 10 minutes, or until potatoes start to soften.
    5. Transfer potato mixture to a greased casserole dish. Top with more cheddar cheese and bake for 30 minutes uncovered.
    6. Top with scallions and parsley or herb of choice and serve warm!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Cranberry Walnut Roasted Acorn Squash

    This Cranberry Walnut Roasted Acorn Squash is the perfect Fall side dish, and perfect for Thanksgiving. The roasted onion and fresh cranberries give it warm bursts of delicious flavor, and the walnuts add a fabulous crunch! 

    Cranberry Walnut Roasted Acorn Squash 

    This week has been a truly amazing whirlwind. The Lexi’s Clean Kitchen Cookbook is here and it has been so much fun connecting with so many long-time readers, new faces, and friends! I see so many of you receiving your books and I hope you have a blast cooking your way through it! 

    But first, are you thinking about Thanksgiving yet? I am! Definitely, definitely add this to your Thanksgiving menu this year! It is my new favorite and festive side dish. We are having a Friendsgiving next week to kick off the season, and you can bet this will be on the menu! 

    Cranberry Walnut Roasted Acorn Squash

    [yumprint-recipe id=’404′]Cranberry Walnut Roasted Acorn Squash

    Fresh cranberries, roasted red onion, tender acorn squash, and walnuts. The perfect combination!  

    squash-cranberry-side-dishWhat is on your Thanksgiving menu this year? 

     

    Cranberry Walnut Roasted Acorn Squash

    Prep Time 10 min Cook Time 45 min

    Ingredients

    Directions

  • Preheat oven to 375°F and line a baking sheet with parchment paper.
  • Drizzle veggies and cranberries with oil, spices, ginger, and honey.
  • Roast for 40 minutes until fork tender.
  • Add the walnuts and bake for an additional 5 to 10 minutes.
  • Garnish and serve hot.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!