Pound Cake With Ruby Cranberry Sauce |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is great for last minute company during this holiday season. You can use any kind of store-bought pound cake, make the sauce, & top with sweetened whipped cream or frozen topping. Didn't allow for cooling time. Originally on but have tweaked it a bit. Ingredients:
1 store bought poundcake (we used sara lee) |
3 cups fresh cranberries or 3 cups thawed frozen cranberries |
1 cup sugar |
1/2 cup water |
1 -2 tablespoon brandy or 2 teaspoons brandy extract |
brandy sweetened whipping cream, garnish |
toasted slivered almonds, garnish |
1 sprig mint, garnish |
Directions:
1. Stir cranberries, sugar and water in 2-qt saucepan.
2. Cook over medium heat until mixture comes to a boil, about 5-10 minutes.
3. Continue cooking, stirring occasionally, until cranberries pop, about 3-4 minutes.
4. Cool 30 minutes.
5. Stir in brandy.
6. Place in microwave-safe bowl.
7. Cover; refrigerate until serving time.
8. Just before serving, microwave sauce on HIGH, stirring once, until warm (1-2 mins).
9. Use 2 tablespoons sauce over each serving or slice of cake.
10. Garnish with sweetened whipped cream or frozen topping, almond slivers, and sprig of mint.
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