Servings: 12
Source: NY Times Cookbook
Ingredients
1 lb cranberries, picked over and washed
½cup orange juice
2 tsp grated orange rind
2 cup sugar
½ cup blanched almonds, slivered
½ cup water
Directions
1.Combine all the ingredients except the almonds in a saucepan and cook until the cranberries pop open, about ten minutes.
2.Skim the foam from the surface, add the almonds (if you like) and cool.