Cranberry Sauce

Instructions

1. Rinse the cranberries and remove any stems. Peel and dice the beetroot.
2. In a pan, combine the cranberries, diced beetroot, orange juice, lemon juice, salt, black pepper, and garlic .
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 10-15 minutes, or until the cranberries and beetroot are soft and the mixture has thickened.
4. While simmering, chop the dates and add them to the pan.
5. Continue to simmer for another 5 minutes, stirring occasionally, until the dates have softened and the sauce has reached your desired consistency.
6. Transfer the cranberry sauce to a serving bowl or jar, and refrigerate until ready to serve.