Cranberry Surpise- Vegan Style

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 12 ounces frozen cranberries
• 1/2 cup grape juice concentrate, thawed
• 1/2 cup brown sugar
• 1/2 teaspoon almond extract
• 1 1/4 cups low-fat tofu, extra firm
• 1/2 cup prune puree
• 1 1/2 cups canned pumpkin
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 cup slivered almonds
• 1/4 cup apricot brandy
• 1/3 cup pecans, chopped
• nutmeg

Recipe

• 1 pre heat oven 350.
• 2 place cranberries in a 2 quart stovetop and oven safe cassarole dish over medium heat.
• 3 add juice concentrate. sugar. almonf extract, cook 8-10 mins stirring frequently.
• 4 remove from heat when the mixture thickens and the berries begin to pop.
• 5 place tofu in food processot and blend
• 6 add to the processor.
• 7 1/2 c prune puree.
• 8 1 1/2 cups canned pumpkin.
• 9 1/2 tsp ground allspice.
• 10 1/2 tsp ground cinnamon.
• 11 and blend until smooth.
• 12 take the cranberries out of the pot and put into the casserole dish.
• 13 or if you cooked the cranberries in the dish leave them there and spread the pumpin mixture evenly over the top of the cranberries.
• 14 place the slivered almonds in a sauce pan with brandy. simmer for 5 mins or until liquid is absorbed- remove from heat and ix with the chopped pecans.
• 15 arrange the apricots and the nut brandy mixture over the pumpkin layer.
• 16 sprinkle with nutmeg.
• 17 bake 20-25 mins until bubbling and lightly browned.