- 1 (12-ounces) bag fresh or thawed frozen cranberries
- 3/4 cup sugar
- 3/4 cup water
- 1 cup chopped celery
- 1/4 cup sliced almonds, toasted and cooled
- Garnish: finely chopped celery leaves
Simmer cranberries, sugar, water, and 1/4 teaspoon salt in a heavy medium saucepan, uncovered, stirring occasionally, until most of cranberries have burst, 15 to 20 minutes. Transfer to a bowl and cool completely.
Just before serving, stir in celery and almonds.
Adapted from epicurious.com