Almond Cranberry Sauce over Pound Cake

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#55686

serves/makes:

ready in:
under 30 minutes

ingredients

2 cups fresh or frozen cranberries
1 1/4 cup 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 package (10.75 ounce size) frozen pound cake, thawed and sliced
whipped topping

directions

In a large saucepan, combine the cranberries, sugar, water and apricot preserves. Bring to a boil over medium heat. Reduce heat, then simmer uncovered until cranberries pop, about 10 minutes. Stir occasionally.

Combine cornstarch and cold water until smooth. Stir into cranberry mixture. Bring to a boil, then 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.