Cranberry-Orange Sauce - Forks Over Knives

Ingredients

• 2 medium clementines, cut into supremes
• 1 medium beet, peeled and cut into ¼-inch pieces (1 cup)
• 1 cup frozen cranberries
• 1 cup fresh orange juice (from 2 to 3 medium oranges)
• Rind of 1 orange, chopped (½ cup)
• 16 pitted dates
• ⅛ teaspoon minced garlic
• 1 tablespoon lemon juice
• ¼ teaspoon sea salt
• Freshly ground black pepper