12 oz fresh cranberries
1 c agave nectar
1 T lemon juice
2 T water
Add cranberries, agave nectar, lemon juice and water to a sauce pan and cook uncovered over low heat.
Stir occasionally, until the cranberries are soft, about 10 minutes.
Increase the heat to medium and cook another 10 minutes until cranberries burst and are well softened. Remove from heat.
To accommodate those who don’t like the whole cranberry style, while still hot, strain 1-2 cups of liquid from the cooked cranberries to create a smaller batch without berries.
Cool to room temperature then refrigerate for up to 48 hours before serving, or freeze.
Make cranberry sauce at least 24 hours ahead of serving to allow the flavors to meld.