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Cranberry Sauce

by Stephanie Jeffs of


  • 2 tablespoons Ultimate Oil Blend
  • 2 Oranges, peeled and roughly chopped
  • 2 cups fresh or frozen Cranberries
  • 4-6 Medjool Dates, soaked
  • 1 tbsp Coconut Sugar


Using a food processor, blend the oranges, cranberries and sugar on the S blade until the sauce resembles chunky chutney. Separately blend the medjool dates and oil to create a date paste and fold into the sauce. Serve immediately or store in an air-tight glass jar in the fridge for up to 4 days.