In a medium saucepan over medium heat, add the cranberries, mango, and pitted dates.

With a

, zest the ginger on top of the fruit (in using organic leave the skin on).

Cover the mixture with a lid

After a couple of minutes on medium low heat, stir the mixture. The fruit will start releasing their juices. NOTE: if you are using frozen cranberries there will be more liquid than if using fresh but that is ok.

Cook for 15- 25 minutes until most of the cranberries have burst open and the mango has softened.

With a fork or potato masher, break up the fruit until desired texture is reached (if you like it chunky or smooth).

After cooking the sauce with thicken naturally but if you feel it is too thick add in a splash of water until you achieve your desired consistency.

Remove from heat.

Serve warm, room temp, or cold from the fridge.