A Vegetarian Thanksgiving

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Holiday Berry Sauce

Makes 12 servings

Fat-Free, Sodium-Free, Dairy-Free, Gluten-Free, Vegan

Blueberries and raspberries add color and flavor to this unique spin on traditional cranberry sauce. The sauce can be made up to a week ahead. Perfect with leftover turkey sandwiches.

* 6 cups fresh cranberries, rinsed and drained
* 1/2 cup orange juice, more if needed
* 1 package (16 ounces) frozen blueberries
* 1 package (12 ounces) package frozen raspberries
* Zest of 1 orange
* 1 1/2 cups agave nectar
* 1 cup sugar, or to taste

Ingredient Option: Honey can be substituted for the agave nectar for a non-vegan version.

Place the cranberries in a large saucepan. Add the orange juice and cook over medium heat for 7 to 10 minutes or until the cranberries start to pop. Add the blueberries, raspberries, orange zest, nectar, and sugar. You may need to add a little more orange juice at this time if the mixture is not slightly wet. Cook an additional 10 minutes, mashing cranberries if desired with a potato masher. Let mixture cool before serving.

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