PastryWiz
Recipe Category:
A l m o n d s
A p p l e
B a n a n a
B e v e r a g e s
B l u e b e r r y
B r e a d
C a k e
C h e e s e c a k e
C h o c o l a t e
C o o k i e s
C o p y C a t
C o u p o n s
I c e c r e a m
L e m o n
L o w f a t
M u f f i n
P a s t a
P e a c h
P e t s
P i e s
P i n e a p p l e
P u d d i n g
P u m p k i n
S e a f o o d
S t r a w b e r r y
S u g a r f r e e
W e d d i n g
M O R E ...


Measurements
Recipe help


Shopping:
Magazines







Cranberry and Toasted Almond Sauce

Yield 2 cups sauce.

1/4 cup (1/2 stick) butter
1/2 cup coarsely chopped toasted almonds - go nuts!!
1-1/2 cups fresh or frozen cranberries
1/2 cup honey
1/2 cup water

 

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)
Calories: 86, Fat Total: 5 g, Protein: 1 g, Cholesterol: 8 mg, Carbohydrates: 11 g, Sodium: 30 mg, Dietary Fiber: 1 g, Calories from fat: 49%

Source: National Honey Board

Yesterday's Recipe

print recipe - browse recipes

Home Wedding Cakes Cakes Job Board Cake Kits

Measurement Help & Conversions
Send mail to PastryWiz with questions or comments about this web site.
PastryWiz
TM Copyright