After gorging ourselves on the Thanksgiving Teaser at Real Foods Daily (on Wednesday *and* Friday!!) and eating more "holiday" food than we could stand in September and October when I was writing my e-cookbook Pudge-Free Holidays, our actual thanksgiving meal was pretty boring as you can see -- but I did whip up a killer cranberrysauce! It was so good splattered over baked tofu (we like extra-firm super protein tofu).
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).
2½ cups fresh cranberries
¼ cup agave nectar
¼ cup orange juice, fresh (optional)
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.