Almond Cranberry Sauce Recipe
Almond Cranberry Sauce Recipe photo by Taste of Home
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Almond Cranberry Sauce Recipe

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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, Minnesota
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
18 servings
TOTAL 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
  • 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.
Originally published as Almond Cranberry Sauce in Country Woman November/December 2002, p35

Nutritional Facts

2 tablespoons: 85 calories, 1g fat (0 saturated fat), 0 cholesterol, 3mg sodium, 20g carbohydrate (18g sugars, 1g fiber), 0 protein.

  • 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
  1. 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.
  2. 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.
Originally published as Almond Cranberry Sauce in Country Woman November/December 2002, p35

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