Pound Cake With Ruby Cranberry Sauce

• 1 store bought poundcake (We used Sara Lee)
• 3 cups fresh cranberries or 3 cups thawed frozen cranberries
• 1 cup sugar
• 12 cup water
• 1 -2 tablespoon brandy or 2 teaspoons brandy extract
• brandy sweetened whipping cream, garnish
• toasted slivered almonds, garnish
• 1 sprig mint, garnish

1. Stir cranberries, sugar and water in 2-qt saucepan.
2. Cook over medium heat until mixture comes to a boil, about 5-10 minutes.
3. Continue cooking, stirring occasionally, until cranberries pop, about 3-4 minutes.
4. Cool 30 minutes.
5. Stir in brandy.
6. Place in microwave-safe bowl.
7. Cover; refrigerate until serving time.
8. Just before serving, microwave sauce on HIGH, stirring once, until warm (1-2 mins).
9. Use 2 tablespoons sauce over each serving or slice of cake.
10. Garnish with sweetened whipped cream or frozen topping, almond slivers, and sprig of mint.

poundcake, fresh cranberries, sugar, water, brandy, brandy, almonds, mint

Taken from www.food.com/recipe/pound-cake-with-ruby-cranberry-sauce-197175 (may not work)