This Whole30 Cranberry Sauce is an easy recipe that is perfect for Thanksgiving and Christmas celebrations! It is also dairy-free, gluten-free, and follows the Paleo and Whole30 diets. If you're looking for a healthier alternative to store-bought cranberry sauces or want to try something new this holiday season, give this recipe a try!
INGREDIENTS – 4 cups whole cranberries fresh or frozen – 1 apple diced fine – 2 tbsp orange juice unsweetened or freshly squeezed – ¼ tsp salt – 1 tsp cinnamon ground – ⅛ tsp nutmeg – ½ cup water Date Paste – 1 cup whole, pitted dates about 14-15 – ¾ cup water
MAKE THE SAUCE Add whole fresh cranberries to a pot with one medium-sized apple, chopped fine. Add water, orange juice, salt, cinnamon, and nutmeg. Mix well. Bring the mixture to a low boil, and boil the mixture for about 5 minutes while stirring frequently, then reduce the heat to low. Add 1/8 cup of date paste and mix well. Cover with a lid and simmer until thickened (about 10 minutes). Stir frequently to prevent burning.
COOL Once done, remove whole cranberry sauce from heat and cool completely before transferring it into a glass jar or container. The Whole 30 cranberry sauce will last in the refrigerator, covered, for about 3 to 4 days. Make sure it is cooled completely before serving or refrigerating.
To store leftover cranberry sauce, pour it into an airtight container and place it in the refrigerator. Whole30 cranberry sauce will keep for up to 4 days when stored properly.