I remember as a kid on Thanksgiving getting the can of jellied cranberry sauce. My mom always had the “chunky” kind for the grown-ups and the jellied kind for the kids and I LOVED it. I would beg to open the can and after placing it on the table I would sneak in a steal bits before the meal started.
Now I’m one of the “grown-ups” and I can’t even stand the thought of that jellied cranberry sauce. My love has been transferred to the cranberries that my mother-in-law makes. The first year I spent Thanksgiving with her I took the recipe home and made it repeatedly for a couple of weeks until Adam pointed out that cranberries don’t really go with beef stew.
Oh, and one more thing… it’s not just for Thanksgiving and Christmas. Make up some biscuits and in the morning slice one, toast it, and throw a spoonful of this on instead of jam. It will be a quick, easy, and delicious breakfast. Or, if you’re looking for something with less butter, grab a container of plain non-fat Greek yogurt (high in protein!) and stir a couple spoonfuls of this in. It will be better than any flavored yogurt in the grocery store.
Combine all ingredients except the almonds in a sauce pan and cook until the cranberries pop open, about 10 minutes.
Skim the foam from the surface, add the almonds, and cool.
Refrigerate and serve chilled.