Recipe – Homemade Cranberry Sauce

This is a really simple recipe, just in time for the holidays, but can be enjoyed at any time!

The best part of the recipe is that there is no added refined sugar. There is natural occurring sugar in the fruit, especially the dates, but because the fruits are in their whole food form, the sugars are combined with lots of other micronutrients, ployphenols, and fiber.

It goes without saying that cranberry sauce goes well with turkey, but it can be used with lots of other dishes too. I love it with oatmeal, or added to a salad for a tangy twist.


1 300g punnet cranberries

1 pineapple

1 sweet apple

8 dates (pitted)


1.Place the dates in a bowl and cover with freshly boiled water. Leave to soak for 10 minutes.

2. Rinse the cranberries, and transfer to a large saucepan. Add small amount of water, and bring to a boil. Reduce the heat to a steady simmer. Stirring occasionally as the berries pop, to avoid sticking to base of the saucepan.

3. Rinse and scrub the pineapple and apple with a vegetable brush. With a knife, remove the top, tail, rind, and core of the pineapple. Chop the flesh into chunks. Slice the apple, leaving the on the skin, and discarding the core and seeds.

4. Add the pineapple chunks, apple slices, dates (REMOVE the stones), and the soaking water, to a high power blender or smoothie maker. I used a NurtiBullet. Blend on high power until the ingredients are combined.

5. Add the blended pineapple/apple/date mixture to the cranberries in a saucepan. Stir to combine. Cook for another few minutes. Remove the saucepan from the heat and allow to cool.

6. Once the cranberry sauce has cooled completely, transfer to a suitable container and store in the fridge. The cranberry sauce will hold in the fridge for a few days.


You can see a quick video of me making this recipe on Instagram. Be sure to give me a follow, and say hello!

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