Cranberry sauce is not only part of American tradition, but also Canadian and some European traditions. Try this zipped-up version with apples and pears, walnuts and raisins. Dates are used instead of refined sugar, and a few pomegranate seeds add a bit of whimsy.
- 3-4 medjool dates, pitted and diced
- ½ cup water
- 1 12-oz. bag fresh or frozen whole cranberries (about 2+ cups)
- 1 cup water
- 1 pear, cored and diced
- 1 apple, cored and diced
- ½ cup raisins
- ½ cup chopped walnuts
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground clove
- Pomegranate seeds (optional)
- Place diced dates in a cup with ½ cup water (or enough just to cover).
- While the dates are soaking, place cranberries in a pot with 1 cup water and cook uncovered on medium until skins split open and mixture begins boil, about 10 minutes.
- Blend dates in their water in a blender until smooth (or see note below).
- Add to the cranberries: the pear, apple, raisins, walnuts, cinnamon, nutmeg, clove, and date mixture, and simmer for 5-10 minutes until thickened.
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