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Orange Cardamom Cranberry Sauce

Serves 4
Author Molly Patrick of Clean Food Dirty Girl

Ingredients

  • 4 Medjool (big) or 6 Deglet Noor (smaller) dates, pitted and soaked in hot water for 10 minutes
  • 1 cup unfiltered apple juice or apple cider* (235ml)
  • 1 large orange, zested, peeled and sectioned (set aside the zest for now)
  • 12 oz fresh or frozen cranberries, rinsed and drained (340g)
  • 1 large apple, peeled and diced (a sweet variety, such as Gala or Fuji works best / leave the peel on for a more rustic sauce)
  • 2 cinnamon sticks or 1/2 teaspoon cinnamon powder
  • 5 whole green cardamom pods or 1 teaspoon cardamom powder
  • 1/4 teaspoon peeled and grated ginger root
  • Chopped pecans for topping

Instructions

  1. Discard the soaking water from the dates and place the dates into your blender, along with the apple juice and the orange sections (not the zest). Blend for about 1 minute.
  2. Pour all the blended mixture into a medium-sized saucepan and add the cranberries, 1/2 of the orange zest, diced apple, cinnamon sticks, cardamom and ginger root. Stir and bring the ingredients to a boil over medium heat, then lower the heat and simmer for 10-15 minutes, stirring occasionally, until the cranberries begin to burst, the apple pieces soften and the sauce begins to thicken.

  3. Remove the saucepan from heat to cool. Sauce will continue to thicken as it cools. Remove cinnamon sticks and cardamom pods and discard.
  4. Sprinkle the rest of the orange zest on top as garnish and sprinkle with chopped pecans when serving.

Recipe Notes