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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 18 |
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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 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:
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.
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