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Almond Cranberry Sauce
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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, 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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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |