Almond Cranberry Sauce
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, Minnesota18 ServingsPrep/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
- 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.
Nutrition Facts: 1 serving (2 tablespoons) equals 85 calories, 1 g fat (trace saturated fat), 0 cholesterol, 3 mg sodium,