Cranberry Surpise- Vegan Style

Found this in a vegetarian magazine..

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 12  ounces frozen cranberries
• 1⁄2 cup  white 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

Directions

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.