This is the recipe my wife and I use for Thanksgiving. We tend to make it all winter (as long as fresh cranberries are available). It serves great chilled on top of fresh yogurt.
Yield: 2 3/4 cups
4 cups fresh cranberries
1 1/2 cups coconut nectar or agave nectar
1 cup freshly squeezed orange juice
1 to 2 teaspoons freshly grated orange peel
Place all ingredients into a medium-sized pot and bring to a boil, then reduce heat to a simmer. Cook for about 10 minutes while using a large spoon to mash the berries as they cook. The sauce will begin to thicken as the berries cook.
Remove from heat after the sauce is thickened and the berries are mashed. Pour into a serving bowl or store for future use.