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Almond Cranberry Sauce

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

In a large saucepan, combine the cranberries, sugar, water and apricot
preserves. Bring to a boil over medium heat. Reduce heat; simmer,

Printed from tasteofhome.com Jul 25, 2008

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Almond Cranberry Sauce cont.

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.