This is THE best cranberry sauce I have ever had.
It’s not the traditional type, because it isn’t cooked. So it’s a little crisp, a little sweet, a little tart, and oh-so-good.
It’s the absolute easiest too, and even the no-cranberry-sauce people in our family love it.
FRESH RAW CRANBERRY SAUCE
1 12-ounce bag of fresh cranberries
2 apples, peeled, cored
1 orange, peeled
2/3 cup pitted Medjool dates (approx. 10)
Rinse and towel-dry the cranberries.
Place the cranberries along with all other ingredients in a food processor bowl (I use a large Cuisinart), and pulse together briefly until desired texture is achieved (somewhat diced, somewhat chunky).
Serve immediately at room temperature, or refrigerate to serve chilled.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen