I like my cranberry sauce slightly sweet and still a little tart. It's the perfect addition to any holiday meal, but I really love eating it splattered over Basic Baked Tofu (The Happy Herbivore Cookbook, pg. 138).
Recipe added on February 28, 2010 by
- ¼ cup orange juice, fresh (optional)
- ¼ cup agave nectar
- 2½ cups fresh cranberries
Combine cranberries, 1 cup of water, and agave and bring to a boil. Continue to boil for 10 to 20 minutes, adding orange juice, if using, after the first 10 minutes of cooking. Once most of the cranberries have popped and the sauce has thickened, turn off heat and cool to room temperature.
Transfer to a container and refrigerate overnight, or at least 4 hours before serving.
- Serving Size: 1
- Servings Per Batch: 8
- Amount Per Serving
- Calories 22
- Fat NA
- Carbohydrate 5.80g
- Dietary Fiber0.90g