Cranberry and Toasted Almond Sauce

Yield 2 cups sauce.

1/4 cup (1/2 stick) butter
1/2 cup coarsely chopped toasted almonds -

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%