Almond Cranberry Sauce Recipe

Almond Cranberry Sauce Recipe photo by Taste of Home

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This homemade sauce is scrumptious served over pound cake. It's nice for when company's coming because it can be made ahead of time.—Doris Eastlund, Isanti, Minnesota

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Almond Cranberry Sauce Recipe

Prep/Total Time: 25 min.

Yield: 18 Servings

10 15 25

Ingredients

2 cups fresh or frozen cranberries
1-1/4 cups sugar
1/2 cup water
1/3 cup apricot preserves
5 teaspoons cornstarch
2 tablespoons cold water
1/4 cup slivered almonds
1 tablespoon lemon juice
1 loaf (10-3/4 ounces) frozen pound cake, thawed and sliced
Whipped topping

Directions

In a large saucepan, combine the cranberries, sugar, water and apricot preserves. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until cranberries pop, about 10 minutes, stirring occasionally.
Combine cornstarch and cold water until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in almonds and lemon juice. Serve over pound cake. Garnish with whipped topping. Refrigerate leftovers. Yield: 2-1/4 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 85 calories, 1 g fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 20 g carbohydrate, 1 g fiber, trace protein.

Originally published as Almond Cranberry Sauce in Country Woman November/December 2002, p35