1 12 oz. bag of cranberries
1 cup water
1/2 cup celery, chopped
1/4—1/3 cup agave nectar
1/2 cup small orange pieces and/or pineapple pieces
Boil the cranberries in the water until they “pop”. Add the celery, turn down the heat and cook for 5 minutes. Add the agave nectar and fruit pieces. Mix well and serve chilled.
This is great for holidays; it is good served as a side dish. I also enjoy it on crackers (like a jelly) or even with some rice.