Whole 30 Cranberry Sauce (Paleo + Vegan)
This Whole30 Cranberry Sauce is an easy recipe perfect for holiday dinners! It's similar to traditional cranberry sauce, except the sweetener is changed to make it suitable for Paleo, Whole30, and vegan diets.
Servings: 3 cups
Calories: 54kcal
Equipment
- Food processor
Ingredients
- 4 cups whole cranberries fresh or frozen
- 1 apple diced fine
- 2 tablespoons orange juice unsweetened or freshly squeezed
- ¼ teaspoon salt
- 1 teaspoon cinnamon ground
- ⅛ teaspoon nutmeg
- ½ cup water
Date Paste
- 1 cup whole, pitted dates about 14-15
- ¾ cup water
Instructions
MAKE THE DATE PASTE
- 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.
COOL
- Once done, remove the whole cranberry sauce from the heat and cool completely before transferring it into a glass jar or container. Let it cool completely before serving.
Notes
- Make the cranberry sauce a day in advance. The flavors will meld together overnight, and it'll be even better the next day.
- Store leftover cranberry sauce in an airtight container in the refrigerator for 3-4 days.
Nutrition
Calories: 54kcal | Carbohydrates: 14.1g | Protein: 0.3g | Fat: 0.1g | Sodium: 34mg | Potassium: 74mg | Fiber: 1.3g | Sugar: 10.8g | Calcium: 5mg
