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Cranberry Sauce

Cranberry sauce


2 tablespoons Udo's Oil
2 Oranges, peeled and roughly chopped
2 Cups fresh or frozen Cranberries
4-6 Medjool Dates, soaked
1 tbsp Coconut Sugar


  1. Using a food processor, blend the oranges, cranberries and sugar until the sauce resembles chunky chutney.
  2. Separately blend the medjool dates and Udo's Oil to create a date paste and fold into the sauce.
  3. Serve immediately or store in an air-tight glass jar in the fridge for up to 4 days.

Cranberry sauce