Cranberry-Orange Sauce



SERVES 10PREP 10mCOOK 15m

Credit: Forks Over Knives

2medium

clementines, segmented (supremes)

1medium

beet, peeled and cut into ¼" pieces

1cup

frozen cranberries

1cup

fresh orange juice

½cup

orange rind, chopped

16

dates, pitted

teaspoon

garlic, minced

1tablespoon

lemon, juiced

¼teaspoon

sea salt

black pepper, freshly ground

  1. In a saucepan over medium-low heat, combine everything but lemon, sea salt, and black pepper. Cook covered until beets are very tender (~13mins).

  2. Add lemon, sea salt, and black pepper.

  3. With a potato masher / hand blender, mash beet to your preferred texture. Cool and refrigerate until ready to serve.