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Cranberry Sauce | Refined Sugar Free

  • Author: Megan Jones
  • Total Time: 25 minutes


A recipe for a tart, tangy cranberry sauce, balanced with wintery spices and naturally sweetened with dates.



4 Dates, Pitted

1 5cm piece Ginger, Fresh

3 Cardamon pods – de shelled

2 Cinnamon sticks

1/4 tsp Cloves, ground

1/2 tsp Nutmeg, ground

1 Star anise

1/2 tsp Vanilla extract

350 ml Water

1 Orange – juiced and zested

300g cranberries – fresh or frozen


  1. Blend the pitted dates with the ginger and cardamon seeds in a blender with the water. This ensures a smoother sauce.
  2. Add all of the ingredients to a pot and simmer over a med – low heat for 15 – 20 mins. Until the cranberries have cooked down. *See notes for another cooking method.
  3. Once sauce has cooled slightly, mash to desired consistency with a fork or potato masher. 
  4. Divide out into ice cube moulds or freezer proof pots. 
  5. Freeze until ready to use!


Alternative method of cooking (and my preferred way). Add all the ingredients to a oven safe casserole dish and cook in oven for 20 mins at 180°C  or 356°F

  • Prep Time: 5
  • Cook Time: 20