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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Our state is known for its cranberries, and there are many bogs in our area. I won first place with this recipe in a contest sponsored by our local newspaper. Ingredients:
1 cup water |
1 cup sugar |
1 package (12 ounces) fresh or frozen cranberries |
1/2 cup apricot preserves |
2 tablespoons lemon juice |
1/3 cup slivered almonds, toasted |
1 package (8 ounces) cream cheese |
assorted crackers |
Directions:
1. In a large saucepan over medium heat, bring water and sugar to a boil without stirring; boil for 5 minutes. Add cranberries, cook until berries pop and sauce is thickened, about 10 minutes. Remove from the heat.
2. Cut apricots in the preserves into small pieces; add to cranberry mixture. Stir in lemon juice. Cool. Add almonds.
3. Spoon over cream cheese; serve with crackers. Store leftovers in the refrigerator. Yield: about 3 cups.
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