Cranberry Toasted Almond Sauce

by Anne Papina on December 6, 2001

Cranberry Toasted Almond Sauce
Prep time
Cook time
Total time
Contributed with permission by the National Honey Board and ARA Content.
Recipe type: Side
Cuisine: American
  • ¼ cup
  • (1/2 stick) butter
  • ½ cup coarsely chopped toasted almonds
  • 1-1/2 cups fresh or frozen cranberries
  • ½ cup honey
  • ½ cup water
  1. In a small saucepan, melt butter over low heat.
  2. Add almonds; cook and stir until almonds are golden brown.
  3. Add cranberries, honey and water; cook over medium-high heat, stirring occasionally, until cranberries have popped and released their juice. Cool 10 minutes.
  4. Serve warm or pour into clean glass jars; seal tightly.
  5. Store up to 2 weeks in refrigerator. Reheat sauce before serving. Spoon over ice cream, cheesecake or spice cake.
Makes 2 cups.
Nutrition Information
Serving size: 2 tbsp Calories: 86 Fat: 5 g Carbohydrates: 11 g Sodium: 30 g Fiber: 1 g Protein: 1 g Cholesterol: 8 mg


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