1 1/2 large organic apple (seeded and chopped (we leave the skins on for extra fiber!))
1/4 cup date sugar (or coconut palm sugar)
Add the dried figs to a small saucepan and cover with water. Bring water to a boil and cook figs for about 5 minutes, until soft. Drain figs from water but reserve 1/4 cup of the liquid. Set figs and reserved liquid aside to cool.
Add cranberries and 4 cups of water to a large saucepan. Bring water to a rolling boil. Add the apples, cover and boil for 6 minutes. Remove cranberry-apple mixture from the stove and set aside.
Add the figs and 1 tablespoon of the reserved water to a high speed blender and process until smooth (adding 1 tablespoon water at a time if the mixture is too thick.)
Fold the fig mixture in with the cranberry-apple mixture. Stir in the sugar. Transfer cranberry apple sauce recipe to a covered container and store in the refrigerator for up to 5 days (or freeze for up to a month.)
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