ALMOND CRANBERRY SAUCE

Almond Cranberry Sauce image

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

Provided by Taste of Home

Time 25m

Yield 2-1/4 cups.

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 85 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 0 protein.