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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Cream Cheese, Cranberries, and Apricot Preserves make a great spread for crackers, or quick breads. If you prefer, the cranberry mixture can be mixed with softened cream cheese. This is especially good on pumpkin bread! Read more ! Ingredients:
1 cup water |
1 cup granulated sugar |
12 ounces fresh or frozen cranberries |
1/2 cup apricot preserves |
2 tablespoons lemon juice |
1/3 cup slivered almonds, toasted |
8 ounces cream cheese |
Directions:
1. In saucepan over medium heat bring the water and sugar to a boil without stirring. Boil 5 minutes.
2. Add the cranberries. Cook until cranberries pop and the sauce is thickened, about 10 minutes.
3. Remove from heat. Add preserves and stir in juice. Cool.
4. Add almonds.
5. Place the block of cream cheese on a serving dish and spoon berries over top (or mix together, if you prefer).
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