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.