Cranberry Sauce

Cranberry sauce is commonly associated with Thanksgiving dinner in the United States and Christmas dinner in the UK. Some commercial brands are made with gelatin (collagen derived from various animal by-products), but this recipe is vegan. Goes great with Baked Eggplant, Scottish Stuffing, and Mixed Vegetables.

Ingredients:

• 1 1/2 cups whole cranberries
• 1/2 cup crushed pineapple, drained
• 1/3 cup agave nectar
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice

Directions:

1. Bring a medium size pot of water to a boil on high-heat. Add the cranberries and reduce heat to medium-low. Simmer for 10 minutes or until cranberries are very soft. Drain and return to stove.
2. On low heat, add the pineapple, agave nectar, lemon zest and lemon juice. Simmer for an additional 10 minutes, stirring occasionally. Remove from heat, let cool for 15 minutes or to touch, then refrigerate for at least 1 hour before serving cold.

Yield:
Makes about 2 cups