Paleo, Date Sweetened Cranberry Sauce (AIP-Friendly)

Cranberry sauce is the perfect compliment to a Thanksgiving feast.  Without this tart, slightly sweet, and tangy condiment, the dinner table is just not the same.  Though this recipe is a bit last minute, it is so easy to put together, I just had to share the recipe.  

This year is the first in many that my family are away from our permanent home for Thanksgiving. Instead, we traveled to Nashville, TN to spend the holiday with close friends and family.  Getting here was rough, and truly it seemed like the awful day would never end. Yet by God's grace and strength my family made it, quite exhausted and run down, but still all in one piece. 

After a couple days of resting, it is time to get busy cooking for tomorrow's Thanksgiving day.  With the help of my friend Amaris, my autoimmune Paleo spiced pumpkin pie, the Spunky Coconut's corn syrup-free pecan pie, and many other appetizer and side dishes, are all in the works.  In the weeks to come after Thanksgiving, I plan on sharing the other recipes that I created.  However, today, I thought I would quickly share the sugar-free cranberry sauce I came up with on the fly.  By soaking medjool dates, there is no need for any added sugar, as the fruit becomes thick like maple syrup.  If you do not have clementines, juice from half of an orange, or a whole lime or lemon, works just as well, as I made many versions to test it out. All in all, today's cranberry sauce comes together in less than 15 minutes, and can easily be put together and made days prior.  Though I am sharing this recipe last minute, the time needed to make the sauce is so short that sparing the stove-top space is anything but an issue. Please enjoy, and have a blessed Thanksgiving! 

Sugar Free Cranberry Sauce 

Print Recipe

Ingredients

• 6 medjool dates - pitted, soaked in boiling water until soft
• 3 cups fresh cranberries
• 1 clementine - juiced
• 1/3 cup water 
• Pinch of Salt

Process

• Mince soaked dates, and add them to a medium sized sauce pan with 1/3 cup of water, clementine juice, and sea salt.  
• Turn heat to medium-hight, add cranberries, and stir to combine.
• Once the mixture comes to a roaring boil, lower heat to medium-low, allowing to reduce by half for 10 minutes.
• Stirring the mixture every now and then to ensure the sauce does not stick to the bottom of the pan.
• Spoon into desired serving bowl and serve. 

(Pin Recipe For Later)

1 Thessalonians 5:18 "Give thanks in all circumstances; for this is God’s will for you in Christ Jesus"