Yield: 1 batch
| Measure | Ingredient |
|---|---|
| 12 ounces | Cranberries |
| 8 \N | Fluid ounces water |
| 8 \N | Fluid ounces wine vinegar |
| 1½ teaspoon | Allspice |
| 1½ teaspoon | Freshly ground nutmeg |
| 1 teaspoon | Salt |
| 12 ounces | Sugar |
| \N \N | Juice of 1 large orange |
| ½ cup | Chopped, blanched almonds |
Put the cranberries in a saucepan with the water and vinegar. Bring to a boil and simmer until the berries pop. Mash them on the side of the pan with a wooden spoon. Stir in the sugar and spices, salt and orange juice. Boil slowly, stirring once in a while until the mixture has thickened. It will take about 30-40 minutes. Add the almonds during the last few minutes of cooking and stir them in well. Pour into clean, warm jars and cover with plastic-lined lids.
Note: The authors say that this is good with turkey, chicken, duck, other game birds, and ham and can be made with fresh or frozen cranberries.
from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 02-19-95