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Chunky Cranberry Sauce

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 6 (half cup portions) 1x


  • 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)


  1. Place diced dates in a cup with ½ cup water (or enough just to cover).
  2. 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.
  3. Blend dates in their water in a blender until smooth (or see note below).
  4. Add to the cranberries: the pear, apple, raisins, walnuts, cinnamon, nutmeg, clove, and date mixture, and simmer for 5-10 minutes until thickened.


Golden raisins are great too, if you can find them. It’s hard to find them organic, so I usually just go with the brown. Asian pears work well too in place of the apple and/or pear. Use fresh whole nutmeg (with a Microplane grater) for enhanced flavor. If you don’t want to soak/blend the dates, you may also mince them and add them in with the apples, etc. Make this the night before you are planning to serve it so the flavors thoroughly co-mingle.


  • Serving Size: 1/6 recipe (0.5 cups)
  • Calories: 205
  • Sugar: 26.5g
  • Sodium: 3.7mg
  • Fat: 6.7g
  • Saturated Fat: 0.7g
  • Carbohydrates: 38.9g
  • Fiber: 6.2g
  • Protein: 2.6g
  • Cholesterol: 0