Jellied Cranberry Molds

• 1 12-oz. bag fresh cranberries
• 1 cup agave nectar
• 3/4 cup ruby or tawny port
• 1/4 tsp. whole allspice berries

1. Bring all ingredients to a boil in saucepan.
2. Reduce heat to medium-low, and simmer 15 minutes, or until cranberries have popped and mixture has thickened, stirring occasionally.
3. Cool 15 minutes.
4. Press mixture through fine-mesh sieve set over bowl, until you have 2 cups thick puree; discard solids.
5. Coat 8 foil muffin-cup liners or mini-molds with cooking spray.
6. Fill each with 1/4 cup cranberry mixture.
7. Cover, and refrigerate 3 hours, or until set.
8. To serve, peel back muffin liners, and pop molds onto serving plate.

cranberries, nectar, port, whole allspice berries

Taken from www.vegetariantimes.com/recipe/jellied-cranberry-molds/ (may not work)