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Orange Cardamom Cranberry Sauce

Serves 4
Author: Molly Patrick of Clean Food Dirty Girl


  • 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


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


  • For best flavor, refrigerate overnight. Can be served warm or cold.
  • *Unfiltered apple juice and apple cider are not the same as apple cider vinegar. Buy either unfiltered apple juice or unfiltered apple cider (no sugar or anything else but apples added and not sparkling).