This cranberry sauce is a tasty digestive aid and is good on toast the next day. The probiotic juice softens the tartness of the cranberries so less sweetener is needed.
2 packages (24 ounces) fresh cranberries
1 cup orange juice
1/2 cup water
3 tablespoons agave nectar or other sweetener (honey, beet sugar, or white sugar is fine)
Juice of two oranges or tangerines
1/2 cup probiotic fruit juice—check your local natural food store.
1/2 toasted walnuts chopped
Rinse cranberries and boil with orange juice, water, and agave, until cranberries pop.
Blend 2/3 of sauce in blender or with hand-held mixer. Let sauce cool thoroughly. (It is important not to add the fermented juice mixture to the hot cranberry mixture because the heat will kill the probiotic cultures.)
While sauce is cooling, mix fresh orange juice and probiotic juice in small bowl.
Combine cooled sauce and juices. Add walnuts and let sauce sit at room temperature for several hours.
Serve with wild rice.