Cranberry and Toasted Almond Sauce
Yield 2 cups sauce.
1/4 cup (1/2 stick) butter
In a small saucepan, melt butter over low heat. Add almonds; cook and stir until almonds are golden brown. Add cranberries, honey and water; cook over medium-high heat, stirring occasionally, until cranberries have popped and released their juice. Cool 10 minutes.
Serve warm or pour into clean glass jars; seal tightly. Store up to 2 weeks in refrigerator. Reheat sauce before serving. Spoon over ice cream, cheesecake or spice cake.
Nutrients Per Serving (2 tablespoons)
Source: National Honey Board