1/2 cup butter
1/2 cup brown sugar
1 tablespoon distilled white vinegar
1 teaspoon ground cinnamon
1 teaspoon ginger
1 teaspoon vanilla extract
1 (15 ounce) can whole cranberry sauce
1 egg
1 (8 ounce) package custard mix
1 (4 ounce) can sliced almonds, drained
Preheat oven to 350 degrees F (175 degrees C). Line a 9 inch pan with aluminum foil and grease or butter bottom and sides of pan.
In a small saucepan heat butter and brown sugar until just boiling. Mix vinegar and ginger; stir into butter mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Stir in cinnamon and ginger; stir in vanilla and cranberry sauce. Cook and stir until sauce has a bubbly consistency. Gradually add egg, stirring constantly, until custard mixture is blended. Remove foil and brush cranberry mixture evenly into pan. Pour into prepared pan.
Bake in preheated oven for 10 to 13 minutes. Remove foil and let cool completely. Remove pan from oven and brush cranberry mixture evenly onto sides. Bake for 15 to 20 minutes, stirring occasionally. Cool completely. Cool completely. Store in refrigerator.
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