½ cup water
12 oz. package of fresh cranberries (about 3 cups), stems removed
12-15 dates, pitted and diced
3 navel oranges (2 juiced)
2 cinnamon sticks
1-2 tablespoons mint, minced
1. In a medium saucepan, combine the water, cranberries, dates, juice of 2 oranges, and cinnamon sticks. Cover and bring to a boil.
2. Once boiling, reduce to low heat. Simmer for 25 to 30 minutes, occasionally stirring to prevent burning. If the sauce is becoming thick before the cranberries are broken down, add ½ to 1 cup of water, and continue cooking.
3. Divide the remaining orange by cutting off the top and bottom of the fruit then cutting away the peel and pith of the fruit. Slice the flesh into wedges or separate the segments. Remove any excess white in the middle of the fruit and then cut the segments in ½ inch pieces.
4. Once the sauce has your desired consistency, turn off the heat. The sauce will have a semi-chunky consistency. If you prefer a smooth sauce, use a blender (regular or handheld), blending until creamy, and then transfer back to the pot or a serving bowl.
5. Gently mix in orange segments and fresh mint. Serve warm or chilled. Remove the cinnamon sticks before serving. Garnish with fresh mint leaves.
Serves: 6
Katie Mae is a plant-based nutritionist and culinary instructor at PlantBasedKatie.com, supporting people in living brighter, fuller lives through whole plant foods. Katie Mae holds a Masters of Science in nutrition from Bastyr University and a Bachelor’s in human biology from Michigan State University. Since 2010 Katie Mae has been teaching weekly cooking classes at TrueNorth Health Center and working for Dr. McDougall’s Health and Medical Center. From 2010 to 2014, she was also the Nutrition Educator at Sonoma State University, and in 2012 she was trained as a post-partum doula. She says, “Let’s eat like our future matters. A plant-based diet is the single best thing we can do for ourselves, our children and the planet.” Through her online cooking trainings, live workshops, and e-cookbooks, Katie Mae teaches how to simply prepare plant-based meals that are bursting with flavor. She’s emphasizes herbs, spices, and other flavors from around the world to excite the taste buds rather than refined sugar, oil, salt, and processed foods. You can find out more about Katie Mae, her cooking courses, and her recipes at PlantBasedKatie.com and PlantzBootCamp.com.
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