Ingredients: 2 medium oranges 1 pound fresh cranberries 1/4 cup dried currants 1-1/2 cups sugar 1/4 cup finely chopped toasted, slivered almonds 1/8 teaspoon ground cinnamon Orange peel curl (optional)
Directions:Finely shred 1 tablespoon orange peel; set aside. Peel and section oranges. Using a food processor or food grinder with a coarse blade, process or grind orange sections, cranberries, and currants until coarsely chopped. Stir in sugar, almonds, cinnamon, and reserved orange peel. Cover and store in the refrigerator up to 2 weeks, or freeze up to 6 months. Thaw overnight in refrigerator before serving. Serve as an accompaniment to roast poultry or pork. Garnish with orange peel curl, if desired. Makes about 4 cups. |