A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Almond Cranberry Sauce over Pound Cake
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- #55686
serves/makes:
ready in:
under 30 minutes
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.
added by
mreed
nutrition data
Nutritional data has not been calculated yet.
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