Cranberry Sauce

1 - 12 oz. bag fresh Cranberries
1½ cups water
1 Tablespoon grated Orange Rind
2 Tablespoons Corn Starch
½ cup cold water
¾ cup Agave Nectar

Rinse and drain fresh cranberries. If you prefer whole-fruit cranberry
sauce, leave most berries whole, but chop some. Or you may chop all of
them to desired size before cooking. Put in covered saucepan with 1½
cups water, cover. Bring to a boil and cook for 20-30 minutes, or until
desired tenderness is reached. Mix corn starch and cold water together
well in cup, making sure it is a creamy slurry and without lumps. While
cranberries are boiling, with a wire whisk, whip corn starch slurry
into cranberries until it thickens. Whip constantly, do not allow to burn
or stick to bottom of pan. Remove from heat after it thickens. Stir in
freshly grated orange peel and let cool. After about 1 hour, briskly
stir in Agave Nectar until well blended. Put into bowl and refrigerate.
Cover when cooled. Makes approximately 3 cups.

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