Almond Cranberry Sauce

This homemade sauce is scrumptious served over pound cake. It's nice for when company's coming because it can be made ahead of time.


2 1/4 cups (18 servings)


2 cups fresh or frozen cranberries
1 1/4 cups granulated (white) 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 (10.75 ounce) loaf frozen pound cake, thawed and sliced
whipped topping


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

Combine cornstarch and cold water until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in almonds and lemon juice. Serve over pound cake. Garnish with whipped topping.

Estimated Time

Preparation/Total Time: 25 minutes


Refrigerate leftovers.

Nutritional Information

1 serving (2 tablespoons) equals 85 calories, 1 g fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 20 g carbohydrate, 1 g fiber, trace protein.

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