This Whole30 Cranberry Sauce is an easy recipe that is perfect for Thanksgiving and Christmas celebrations! This version is not that different from the traditional recipe, just a few slight ingredient changes (sweetener). This is a quick recipe that you can whip up with items you likely already have in your kitchen. This homemade cranberry sauce 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!
2tablespoonorange juiceunsweetened or freshly squeezed
1cupwhole, pitted datesabout 14-15
MAKE THE DATE PASTE
First, add the dates and water to a food processor. Pulse until the dates combine with the water to make a thick paste. Set aside.
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 ⅛ cup of date paste and mix well. Taste the sauce, and if it is still too tart, add more date paste until the desired sweetness is reached. Depending on how sweet you like your sauce or how sour your cranberries are, you may need to use all of the date paste. :) Cover with a lid and simmer until thickened (about 10 minutes). Stir frequently to prevent burning.
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.
Instant Pot Instructions
First, add water, cranberries, diced apple, and seasonings to the Instant Pot. Set to cook on high pressure for 1 minute. When finished, let the pressure naturally release for about 8 minutes, then manually release the pressure. Add date paste to taste and stir well. Turn the instant pot to saute and cook the sauce for 2-3 minutes. Turn off the instant pot and cool completely before pouring the cranberry sauce into a glass container or jar.
Nutritional information is approximate and is meant as a guideline only.Storage:Fridge: To store leftover cranberry sauce, pour it into an airtight container and place it in the fridge. Whole30 cranberry sauce will keep for up to 4 days when stored properly.Freezer: This homemade sauce can also be frozen if you would like to make extra, then freeze it until the next holiday season!