Almond Cranberry Sauce Recipe

Almond Cranberry Sauce Recipe

Nutrition Facts

  • One serving:
  • (2 tablespoons)
  • Calories:
  • 85
  • Fat:
  • 1 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 3 mg
  • Carbohydrate:
  • 20 g
  • Fiber:
  • 1 g
  • Protein:
  • 0 g


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Almond Cranberry Sauce

Country Woman

SERVINGS: 18

CATEGORY: Dessert

METHOD: Other stovetop

TIME: Prep/Total Time: 25 min.

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
  • Cool Whip® 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.

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