Description

This sugar-free version of a holiday favorite has been a hit 100 percent of the times that I’ve served it, and has been one of the most popular recipe downloads from my blog. Buy extra cranberries when they are in season and store them in the refrigerator so that you can make this all year long. It’s great for topping oatmeal and pancakes, or spread in sandwiches.

Ingredients

Scale

8 Medjool dates, pitted
Juice from 1 orange
1/4 cup water
1 (12-ounce) bag fresh cranberries (about 2½ cups)
1 tablespoon orange zest

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Instructions

Soak the dates overnight in the orange juice for a few hours or overnight.
In a high-powered blender or food processor, blend the dates with the juice and the water.
Put the date mixture in a large pot with the cranberries. Cook over high heat for 5 minutes, then reduce the heat to low and cook for about 15 minutes. Add more water as needed so the mixture stays liquid though dense, like thick, chunky applesauce. Remove from the heat.
Let cool and store in the refrigerator. Serve as you would any cranberry sauce: with holiday dinners, or on cooked whole grains, mashed potatoes, your morning oatmeal, or to perk up a sandwich.

Notes

If you’re in a hurry, you can probably skip soaking the dates. If you do, cook them for a few minutes longer to soften.

Nutrition

Serving Size: 1