8 c. fresh cranberries (2 lbs.)
4 c. sugar
1 1/2 c. water
2 tsp. grated orange peel
1 1/2 c. orange juice
1/2 c. slivered almonds (opt.)

In 6 to 8 quart kettle or Dutch oven mix cranberries, sugar, water, orange peel and orange juice. Bring to boiling. Cook, uncovered, until cranberry skins pop, about 5 minutes, stirring once or twice. Stir in almonds, if desired. Remove from heat. Ladle hot relish into hot, clean half-pint jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath 5 minutes. (Start timing when water returns to boiling.) Makes about 8 half-pints.