Ingredients for Pound Cake With Ruby Cranberry Sauce
- Poundcake
- Fresh Cranberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon brandy (optional)
- Whipping Cream
- Slivered Almonds
- Mint
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How to Make Pound Cake With Ruby Cranberry Sauce
- Combine 12 ounces fresh cranberries, 1/2 cup granulated sugar, and 1/4 cup water in a 2-quart saucepan.
- Bring the mixture to a boil over medium heat, stirring occasionally. This should take about 5-10 minutes.
- Reduce heat to low and simmer, stirring occasionally, until most of the cranberries have burst open (about 3-4 minutes).
- Remove from heat and let cool completely for at least 30 minutes. Cooling allows the sauce to thicken.
- Stir in 1 tablespoon of brandy (optional).
- Transfer the cranberry sauce to a microwave-safe bowl.
- Cover and refrigerate until ready to serve (at least 2 hours, or preferably overnight).
- Before serving, microwave the sauce on high for 30-60 seconds, stirring once, until warmed through.
- Top slices of pound cake generously with 2-3 tablespoons of warm cranberry sauce.
- Garnish with sweetened whipped cream or frozen topping, a sprinkle of almond slivers, and a fresh sprig of mint (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
211g
Fat
43g
Carbs
31g
