Cranberry sauce is one of my favorite holiday condiments. It’s perfect with cornbread, stuffing, collards. It’s also good atop of oatmeal or just as a dip with chips. Even better, this recipe has no added sugar. It’s only sweetened with “fruit and nothing but the fruit” as my favorite chef, Chef AJ would say.

Many store-bought cranberry sauces are made with added sugar and or high-fructose corn syrup. Inspired and adapted from Chef AJ’s 5-Minute Cranberry Relish, it doesn’t get any better and more wholesome than these four simple ingredients: cranberries, oranges, pineapples, and dates. Simple whole food goodness!

So for this holiday season bypass the store bought sauce and opt for this wholesomely sweet and delicious Chunky Cranberry Sauce!

Watch the “How To” Video:

Print Recipe

chunky cranberry sauce

Simple ingredients, simple goodness!

Keyword

Cranberries

Prep Time

5 minutes

Cook Time

10 minutes

Passive Time

30 minutes

Servings

cups

Ingredients

• 1 3/4 cup Cranberries (fresh or frozen)
• 5 large Medjool Dates, pitted and chopped
• 1/4 cup Pineapples, crushed, in 100% juice
• 1/2 large Navel Orange, juiced and zest

Keyword Cranberries Prep Time 5 minutes Cook Time 10 minutes Passive Time 30 minutes Servings cups Ingredients 1 3/4 cup Cranberries (fresh or frozen) 5 large Medjool Dates, pitted and chopped 1/4 cup Pineapples, crushed, in 100% juice 1/2 large Navel Orange, juiced and zest

Instructions

1. Using a non-stick pan, add the cranberries, chopped dates, and crushed pineapples. Add the orange zest to the pan. Juice the orange and add it to the pan.
2. Cover and bring to a boil, then reduce to medium heat and simmer for 10-12 minutes. Stirring every few minutes, mashing the cranberries and dates with the back of the spoon. Continue to simmer until the cranberries burst and the sauce begin to thicken.
3. Remove from heat. Allow the sauce to cool about 30 minutes before serving. Enjoy