Date and Orange Cranberry Sauce (Paleo, Whole30)

healthy cranberry sauce in a white bowl next to a floral napkin

5 from 8 votes

Date and Orange Cranberry Sauce (Paleo, Whole30)

This easy Date and Orange Cranberry Sauce is slightly sweet, slightly tart and the perfect addition to your holiday table. By using dates it's totally refined sugar-free but no one will notice!

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 105kcal

Author: Don Baiocchi

Ingredients

1 medium orange
12 oz. fresh or frozen (unthawed) cranberries
1 cup pitted dates
½ teaspoon fine sea salt

Instructions

Zest the orange and set the zest aside.
Add the cranberries, dates and salt to a medium saucepan, plus the juice of the orange (see post for details).
Set the pan over medium heat and cook, stirring occasionally, until the cranberries and dates are soft, about 8-10 minutes (might take 10-12 minutes if using frozen cranberries). Be sure to scrape the bottom of the pan as you stir. As the cranberries soften, mash them against the bottom or sides of the pot.
Take off the heat and add the orange zest.
Use a potato masher, blender, stick blender or food processor to blend the sauce to your desired consistency. If you want it really smooth, the appliances (especially the food processor) work better than the potato masher. Taste and add any salt, if necessary. Serve warm, room temperature or cold.

Notes

Substitutions and variations

Use fresh cranberries or frozen, unthawed cranberries
You can add one peeled, chopped apple in addition to or instead of the orange
For a spiced cranberry sauce, add cinnamon (1/2 teaspoon), ground cloves (1/4 teaspoon) and/or ground allspice (1/4 teaspoon) with the salt
You can add freshly grated ginger (1 teaspoon) or ground ginger (1/2 teaspoon) with the salt

Make ahead

You can make cranberry sauce up to 5 days in advance. Store in the refrigerator. Serve cold or bring to room temperature.

You can freeze the sauce in an airtight container or baggie for up to 2 months. Thaw overnight in the fridge. Serve cold or bring to room temperature.

If you've made it ahead of time and want to serve it warm, heat it in a saucepan over low eat, stirring occasionally. If it's too thick, stir in some water a bit at a time.

Nutrition