peel from 1/4 of an orange, finely grated. (Make sure the rind Is not
artificially colored)
1/2 cup walnuts, soaked overnight (or for at least 1 hour)
3-4 tbsp. agave nectar (or use raisin syrup - for raisin syrup: soak 1 cup
raisins in just enough filtered water to cover. Let sit for 24 hours in the
refrigerator. Use just the syrup in the recipe, to taste. Save the raisins to
add to fruit salads.)
1) Put all ingredients into a food processor and process to a sauce
consistency.
Yield: approx. 1 pint. Keeps for up to two weeks, if you lock the
refrigerator!
**NOTE: Organic cranberries (if you can get them) have a milder, less acidic
flavor.
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