Raw Cranberry Sauce

From the recipe archive: Originally posted in 2008. This homemade cranberry sauce is a perfect side for your healthy Paleo Thanksgiving dinner.

This sweet yet tart raw cranberry sauce is one of my favorite Thanksgiving dishes, in fact, it’s one of my favorite naturally gluten free dishes of all time!

Tart, tangy and full of healing properties, just last week I ate an entire test batch.  I adore cranberries and stock up during this time of year while they are fresh, making fun cranberry dishes several times per week.

When they go out of season, I keep bags of frozen cranberries in the freezer as the boys enjoy my homemade cranberry sauce.

Raw Cranberry Sauce

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  • 1 orange, peeled, sliced, seeds removed
  • 1 lemon, peeled, sliced, seeds removed
  • 2 dates (remove pits) and chopped
  • 2 cups fresh cranberries


  • Blend orange, lemon and dates in a food processor
  • Add cranberries and process until coarsely chopped
  • Serve
Prep Time 5 mins
Total Time 5 mins
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Beware, this raw, vegan sauce is quite tart.  If that is not your thing, just add a few more dates.  Personally, I’ll take mine super sour!

I would not recommend making this dish with frozen cranberries, though you can always give it a try to see how it turns out.  If you do, please leave a comment and share your results.

What is your favorite cranberry dish?  Which one will you be making for Thanksgiving this year?  Leave a comment and let us in on it!


60 responses to “Raw Cranberry Sauce”

  1. I love, love, love this! I added about 4 more dates! No one else liked it, however, to me, it’s like having dessert to snack on in my fridge every day! And so nutritious!! Thanks so much!!

  2. Love your recipes. I have made many of them and tell everyone about your website. My family has always made raw cranberry relish. Before food processors we used an old fashion hand crank meat grinder. I have also used frozen cranberries and works just fine. We quarter cut washed oranges and apples (leave peel on) and grind with the cranberries and then sweeten the amount desired, which isn’t to much, tart is best. It freezes just fine. Make it for Thanksgiving and freeze some for Christmas.

  3. Love the recipe! I used frozen cranberries! I used my Ninja bullit. I mixed a handful of frozen cranberries with a handful of a cut up orange & I used 6 dates, also cut up small & blended it in small batches. About 4 times. I also added a tablespoon of minced ginger & used pure lemon juice! then I put it back in freezer for Christmas! we tasted it & DIVINE!!!!

  4. Sometimes we must be innovative when we don’t the exact ingredients on hand for a recipe. So, here is my version:

    16oz raw cranberries
    1/2C Purple Power V8 Juice (a new product – highly recommended)
    1C chopped Rome apple

    When cranberries are slowly cooked down to mushy, I let cool, then refrigerate. I add it to my homemade muesli most every morning. It keeps kidneys, bladder and Urethra happy, healthy, and holy.

  5. I have made raw cranberry relish for years, with the addition of fresh apples and celery. This gives added sweetness and flavor.

  6. My husband doesn’t want me to put orange in his cranberry sauce. Does anyone have an alternative? Could I just add more dates, or would a pear substitution suffice for sweetness? It might not impart its flavor as readily.

  7. Used frozen cranberries and added an apple which enriched the flavor of the cranberries, peeled and cut up the apple and added it to the processed fruit also added a tsp of honey tastes great!

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Recipes » Condiments » Raw Cranberry Sauce