Cranberry Glaze

_MG_2421Thanksgiving is fast approaching and my lovely friend, Jasmine Briones, and I want to make your Thanksgiving one to remember! We created a bountiful feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes that will make everybody’s taste buds dance for joy!  We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration!

Thanksgiving is such a special holiday.  Every household carries on their own unique family traditions.  Jasmine grew up in an Ecuadorian/Filipino household, where it has been a long-standing tradition for her Ecuadorian grandmother to prepare Thanksgiving dinner. Her grandmother uses a Cuban marinade for the turkey (Jasmine being vegan does not partake, of course) and the rest of the meal consists of Equadorean dishes.  It was not until Jasmine and I joined forces in the kitchen that she had her first taste of cranberry sauce. She loved it so much that she ate it by the spoonful!  I was surprised because I only have about 2 tablespoons at most during my holiday meals.  With my Grandpa Floyd being from the Midwest (Missouri), it has been my family’s tradition to enjoy the standard American Thanksgiving feast.  In my home, cranberry sauce is an essential side dish.  It is a must-have at the dinner table.

With that, I present to you the first of 13 Thanksgiving recipes for you to enjoy.

This is a new and improved Cranberry Glaze. It’s improved because it contains less sugar than my Cranberry Sauce recipe. Cinnamon, all spice, nutmeg, orange juice and orange zest make this sauce very festive and flavorful.  The blended dates make the consistency thicker, easily spreadable, and perfect to top onto a Thanksgiving “Meat”loaf. It also can be served as a side or eaten in a lettuce wrap stuffed with Raw Stuffing and Candied Yams.

To make your holiday a more enjoyable one, I suggest making all of the sides besides the Green Beans with Garlic and Lemon a day in advance.  Spend quality time with your family and just heat and serve (or remove from the fridge) on the actual holiday!

We hope you love it!


Photo Credit: Jasmine Briones


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and hashtag #SweetEclecticThanksgiving #MyEclecticKitchen if you recreate any of our recipes!  We would love to see your photos and Thanksgiving feasts!


Cranberry Glaze

Servings: 8-10

Time: 30 minutes



1 1/2 pounds (or 5 cups) fresh cranberries, washed and dried

3/4 cup medjool dates, pitted

2 cups filtered water

½ cup coconut sugar

1/2 + 1/8 tsp ground cinnamon

3/4 tsp ground allspice

1/4 + 1/8 tsp ground nutmeg

1 small orange:

½ tsp orange zest

4 Tbsp orange juice



Note: Best made a day in advance:

1. If your dates are too hard, soak them overnight in filtered water.

2. Add the filtered water and dates into a high-powered blender and blend until smooth. If it’s a little chunky, that’s fine.

3. Wash and dry the cranberries.

4. In a medium saucepot, combine the coconut sugar, date/water mixture, and cranberries.  Mix.

5. Over medium heat, bring the mixture to a boil and then reduce to a simmer. Add the cinnamon, allspice, and nutmeg. Stir to combine and simmer for about 7-9 minutes.  You will notice that some cranberries will remain whole and some will burst.

6. Add orange zest and juice. Taste and add zest and juice to taste.

7. Cool.  Blend half of  mixture.  Add the blended mixture back to the pot, mix it well, store in a glass container and chill to thicken.  As the sauce chills, the natural pectins in the fruit will thicken the sauce/glaze.

8. Serve chilled and enjoy!


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