1 lb. fresh cranberries
2 c. sugar
1/2 c. water
1 tsp. grated orange rind
1/2 c. orange juice
1/2 c. slivered almonds

Combine all ingredients except almonds in saucepan. Cook uncovered for 10 minutes or until skins of cranberries pop, stirring once or twice. Remove from heat. Stir in almonds; cool. Store in covered container in refrigerator.