Almond Cranberry Sauce
SERVINGS: 18
CATEGORY: Dessert
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.
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