Cranberry Almond Sauce
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4 cfresh cranberries
1/4 capricot preserves
3 Tbspapricot preserves
1/4 cfresh lemon juice
1/2` cblanched, slivered almonds, toasted
How to Make Cranberry Almond Sauce
- Combine the sugar and water in a large saucepan; stir well. Bring to a boil over medium heat (do not stir); boil, uncovered for 5 minutes.
- Stir in the cranberries. Cook for 5 to 8 minutes, stirring occasionally, or until the cranberry skins pop. Remove from the heat; stir in apricot preserves and the lemon juice.
- Cover and chill until cool. Stir in the almonds just before serving. Serve over pound cake, ice cream, cooked turkey or pork.