Almond Cranberry Sauce
  • 2 cups fresh cranberries
  • ½ cup dried apricots, chopped
  • ⅓ cup plus
  • 1 tablespoon granulated sugar
  • ¼ cup red wine or cranberry juice cocktail
  • ¼ cup orange juice
  • ¼ cup packed light brown sugar
  • ⅓ cup slivered almonds, lightly toasted (see tips)
  1. In a heavy saucepan over medium heat, combine the cranberries, apricots, granulated sugar, wine or cranberry juice cocktail, orange juice and brown sugar. Cook, stirring occasionally, for 20 minutes or until the sauce thickens. Remove from the heat and set aside to cool for 20 minutes, then stir in the almonds.
  2. Cover and refrigerate up to one week. Bring to room temperature before serving.
Recipe by The Tennessee Magazine at