Recipe by Katie Mae
Makes 6 servings | Ready in 35 minutes | Stores 10 days in fridge
½ cup water
12 oz package of fresh cranberries (about 3 cups), stems removed
12-15 dates, pitted and diced
3 navel oranges (2 juiced)
2 cinnamon sticks
1-2 tablespoons mint, minced
- In a medium saucepan, combine water, cranberries, dates, juice of 2 oranges, and cinnamon sticks. Cover and bring to a boil.
- Once boiling, reduce to low heat. Simmer for 25 to 30 minutes, occasionally stirring to prevent burning. If the sauce is becoming thick before the cranberries are broken down, add ½ to 1 cup of water, and continue cooking.
- Divide the remaining orange by cutting off the top and bottom of the fruit then cutting away the peel and pith of the fruit. Slice the flesh into wedges or separate the segments. Remove any excess white in the middle of the fruit and then cut the segments in ½ inch pieces.
- Once the sauce has your desired consistency turn off the heat, turn off the heat. The sauce will be semi-chunky consistency. If you prefer a smooth sauce, use a blender (regular or handheld), blend until creamy, and then transfer to back to the pot or a serving bowl.
- Gently mix in orange segments and fresh mint.
- Serve warm or chilled Remove the cinnamon sticks before serving. Garnish with fresh mint leaves.