Fantastic with ice cream, cheese cake or spice cake...
Ingredients: 1/4 cups ( 1/2 stick ) butter
1/2 cups coarsley chopped toasted almonds
1 1/4 cups fresh or frozen cranberries
1/2 cup honey
1/2 cup water
Directions: In a small saucepan melt butter over law heat. Add almonds; cook and stir until almond are golden-brown. Add cranberries, honey and water. Cook over medium-high heat, stiring occasionally, until cranberries have popped and released their juice. Cool down.
Serve waGraterm or pour into clean glass jar and seal tightly. Store up to two weeks in refrigerator. Reheat sauce before serving.