No Sugar Cranberry Sauce

Native to North America, cranberries grow in abundance here in British Columbia and come into season in the fall, adding a gorgeous hue of ruby red colour to our holiday meals and tables. Most canned or homemade cranberry sauces are full of added sugar to balance the tartness of the cranberries. This recipe brings sweetness naturally from pureed dates. Use this sauce on your holiday tables alongside turkey or a plant-based protein. Or for a festive snack, put a dollop on a whole grain pita chip, sprinkle with cheddar cheese and pop under the broiler for just a minute to melt the cheese.

Be sure to engage children about how cranberries grow in bogs on woody vines. These bogs which are then flooded at harvest time to allow the fruit to float to the surface for easy collection . Check out this video for more information.

12 child size portions
Preparation Time
15 minutes
Cooking Time
Common Allergens
Equipment List
Food processor
pitted Medjool dates
2 cups
fresh cranberries
orange, peeled and seeded

1.    Place dates in the food processor and just cover with boiling water. Allow to soak for 15 minutes then blend into a smooth paste. 
2.    Add the cranberries and orange and puree until smooth.
3.    Serve immediately, warm on the stovetop if desired, or store in the refrigerator for up to 3 days.

Source: Nicole Fetterly, RD
Childcare facilities with 8+ children should check with their Licensing Officer about what is needed to serve food.

No Sugar Cranberry Sauce
No Sugar Cranberry Sauce