Recipe is courtesy of Karen Levy, who adapted it from one found in the New York Times Cookbook.

Ingredients

• 1 pound raw cranberries, picked over and washed
• 2 cups sugar
• 1 cup orange juice
• 3 Tbsp Grand Marnier liqueur
• 2 tsp grated orange rind
• 1/2 cup slivered blanched almonds

Directions

1. Combine all the ingredients, except the almonds, in a saucepan and cook until the cranberries pop open, about 10 minutes. Stir occasionally.
2. Skim the foam from the surface and cool. Stir in the almonds just before serving.