Cranberry sauce is usually loaded with sugar to sweeten out the sourness of the cranberries. Sugar-free versions call for either fake sugar or agave syrup or other ingredients I wouldn’t want too much of. So, for my cranberry sauce, I called upon the natural sweetening power of apples and dates. And it actually turned out a bit sweeter than I wanted! Still, not too sweet though.
It also turned out to be all one texture since I cooked it long enough and mashed up the cranberries enough, and I peeled the apples and strained out the skins of the dates. I like it this way, and for me, the less ruffage the better, but you could peel, mash, and cook as you wish to get the texture you want.
Skin the apples, and chop them into big pieces. Put the pieces (core removed) with the cranberries and dates into a large saucepan. Add water and bring to a boil. Once boiling, simmer until you see fit. I may have simmered for an hour-ish, but I was trying to soften everything as much as possible.
Put this on top of chicken, and eat with millet cooked with oregano. The cranberry sauce with the oregano is incredible! This is my new favorite variation of my foods.