Festive Appetizer Spread Recipe

Festive Appetizer Spread Recipe Festive Appetizer Spread Recipe photo by Taste of Home Rating 5

Our state is known for its cranberries, and there are many bogs in our area. I won first place with this recipe in a contest sponsored by our local newspaper.

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Festive Appetizer Spread Recipe
  • Prep: 20 min. + cooling
  • Yield: 24 Servings
20 20

Ingredients

  • 1 cup water
  • 1 cup sugar
  • 1 package (12 ounces) fresh or frozen cranberries
  • 1/2 cup apricot preserves
  • 2 tablespoons lemon juice
  • 1/3 cup slivered almonds, toasted
  • 1 package (8 ounces) cream cheese
  • Assorted crackers

Directions

  • In a large saucepan over medium heat, bring water and sugar to a boil without stirring; boil for 5 minutes. Add cranberries, cook until berries pop and sauce is thickened, about 10 minutes. Remove from the heat.
  • Cut apricots in the preserves into small pieces; add to cranberry mixture. Stir in lemon juice. Cool. Add almonds.
  • Spoon over cream cheese; serve with crackers. Store leftovers in the refrigerator. Yield: about 3 cups.

    Editor's Note: This sauce may also be served as an accompaniment to poultry or pork.

Nutritional Facts 1 serving (2 tablespoons) equals 97 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 31 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Festive Appetizer Spread in Country October/November 1998, p49

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Reviews for Festive Appetizer Spread

Festive Appetizer Spread Recipe

Festive Appetizer Spread

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(1-3) of 3 reviews

Reviewed on Apr. 21, 2011 by jancharlie

I made this for a large family Thanksgiving pot-luck dinner. It got rave reviews and everyone wanted to know who brought it.

Reviewed on Jan. 27, 2009 by SunhineLvr

This was a huge hit on Thanksgiving! Everyone commented on how much they loved it. I added about 1/4 cup more of sugar though. It was enjoyed as an appetizer & we also ate it with our turkey and enjoyed it again with the leftovers! This one is definitely a keeper!!

Reviewed on Nov. 14, 2008 by cameronarika

This is also good with sliced, toasted almond sprinkled on top instead of slivered almonds.It makes for a beautiful presentation also

 
 

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