Homemade Sugar-Free Cranberry Raspberry Sauce
This easy homemade cranberry raspberry sauce is naturally sweetened with dates and citrus juices. It's the perfect accompaniment to the main course during the holidays.
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Servings: 8
Ingredients
For the date paste
- 10 whole pitted medjool dates
- 1 cup hot water
For the sauce
- ¾ cup water
- 6 ounces fresh cranberries
- 6 ounces fresh raspberries
- 1 orange (juiced) about ½ cup
- ½ lemon (juiced) about 2 tablespoons
- 1 teaspoon dijon mustard
- ½ teaspoon peppercorns
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground ginger just a pinch
- ⅛ teaspoon ground cloves just a pinch
Instructions
For the date paste
- Soak dates in a bowl of hot water for 10 minutes. Transfer softened dates and ¼ cup of the hot water to a blender or food processor. Blend until the mixture reaches a paste consistency.
For the sauce
- In a saucepan, add ¾ cups water, cranberries and raspberries. Bring to a boil. Once boiling, reduce heat to medium and simmer for 7 to 10 minutes or until the berries begin to burst. Mash any whole berries with the back of a fork or spoon.
- Stir in orange juice, lemon juice, Dijon mustard, peppercorns, salt, cinnamon, nutmeg, ginger, cloves and prepared date paste. Simmer for an additional 2 to 3 minutes or until the sauce begins to thicken.
- Remove from heat and let cool completely. Freeze or store in fridge until ready to serve.
Notes
This sauce can be frozen (up to 2 months) and then defrosted in the fridge before serving. It is best served chilled.