KRIS SAVORY CRANBERRY SAUCE ON TOP OF A DUMP CAKE ENJOY DAN:

KRIS SAVORY CRANBERRY SAUCE ON TOP OF A DUMP CAKE by CHEF DAN:

Serves 8-10

CRANBERRY SAUCE:

1 onion, finely chopped

1 garlic clove

1/4-port

2 tablespoons balsamic vinegar

1-1/2-cups fresh cranberries

1/2-cup granulated sugar

1/4-teaspoons salt and pepper

DIRECTIONS:

1.   In a saucepan heat 1 tbsp. vegetable oil and when sizzling.

2.   Stir in onion and sauté for 4 minutes; add garlic and sauté 1 minute.

3.   Stir in port and balsamic vinegar; boil for 5 minutes.

4.   Slice cranberries in half, stir together in a bowl, sugar, cranberries and salt and pepper.

5.   Add to onion mixture, bring to a boil and cook stirring often for 8-10 minutes, or until cranberries are tender and the sauce is thick.

6.   Transfer to a non-metallic container.

DUMP CAKE:

1-(21 Oz) pie filling sauce such as blueberry, strawberry or cherry

1-(15 Oz) can crushed pineapple

1 (18.6 Oz) box Duncan Hines Butter Golden cake mix

1 cup Blue Bonnet margarine

1/2--cup butter melted

1/2-cup slivered almonds

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Spread slivered almond over the bottom of the baking dish.

2.   Dump pie filling and crushed pineapple into a baking dish, stir together.

3.   Sprinkle cake mix over the top of the fruit.

4.   Slice margarine and butter and distribute over the surface of the cake mix.

5.   Bake in preheat oven for 45 minutes to 1 hour.

6.   Top with heated cranberry sauce.

ENJOY DAN:                                                         BON-APPETITE!!