November means cool weather and Thanksgiving will soon be here again. Our organic grocery store had beautiful ripe cranberries, so I decided to make cranberry sauce and use it as a fresh fruit chutney.
I used 3/4 cups of date sugar and 3/4 cups of fruit juice to 1 pint of cranberries. The date sugar made the dish a little darker red than store bought, but the taste was outstanding.
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