just saying...

Port, cherry and cranberry sauce

adapted from the Gluten-Free Girl, who adapted it from Cooking Light, Nov 2005

1 cup of agave syrup
1/2 cup of water
1/2 cup of port
1/4 teaspoon of ground allspice
1/2 cup of dried cherries
1 bag of fresh, organic cranberries (12 oz?)
1 teaspoon of grated orange rind
1 small capful of vanilla extract

Put the first four ingredients into a medium-sized saucepan, and bring to a boil, stirring, on high heat. Add the cherries and boil for one minute.

Pour in the cranberries and bring back to a boil. Reduce heat to low, cover, and let simmer for ten minutes.

Remove from heat and stir in orange rind and vanilla.

Pour into a container, cool, and refrigerate overnight.

Makes approximately 2 cups.

And it's sooooo good. You owe it to yourself to make some. I'm just sayin'.