Apple Cranberry Sauce
16 oz Cranberries (1 bag, if you're buying that way)
1-2 Oranges (optional- they add some complexity, but I am undecided about which way I like best)
(You could probably put in any number of fruity goodnesses in place of the oranges, too.)
Peel and cut up the apples into 8ths or so. Peel and chop the oranges, then set aside.
Cook the apples and cranberries in enough water to cover them. Boil until the cranberies pop and apples get soft. Drain excess water, retaining as much of the cranberry innards as possible. (I did it with minimal water so I wouldn't have to pour off so much.) Add oranges, if you intend to.
Take out a potato masher and mash it up so it is smoother, but still a little chunky.
Serve with Tofurky. (Or plain.)
I don't use a lot of sweetener of any kind, so I didn't add any, but my fiance (who, btw, feels much like the poster about tofu and other earthy goodness- but is comming around, inch by inch) felt that it was under-sweet. He added sugar (white and processed, and I was mad that he ruined my delicious cooking- even if it was only the portion in his plate), but I would guess you could achieve the same results with a touch of Stevia if you like it sweeter.