Whole Food, Plant-Based Recipe Cranberry Sauce

Ingredients

• 2 cups fresh cranberries
  

• 2 T date paste or 2 medjool dates
  
• ¼ cup water
  
• Juice of 1 orange + 1 tsp zest
  
• Fresh ginger (approximately ½” knob), chopped finely
  
• 1 cinnamon stick or ¼ tsp ground
  
• 1 pear, diced small (1 cup)
  
• ½ jalapeño pepper, finely minced (optional)

Instructions

1. In a medium saucepan over medium-low heat, combine the cranberries, date paste (or dates), water, orange zest, orange juice, ginger, cinnamon, jalapeño, and pears.
2. Reduce the heat to low and cook, stirring frequently, until the cranberries burst and the sauce has thickened for 15 to 20 minutes. Remove from the stove and cool.
3. Taste and adjust if needed. Please note that cranberry sauce is supposed to be tart!
4. The sauce will continue to thicken as it cools. It will keep in the refrigerator covered for up to 2 weeks.