Photo by William Abranowicz
Food editor Andrea Albin, who developed this menu, says that her mom, Veronica, who lives in Houston, should get all the glory here. Raw celery and toasted almonds lace cooked cranberries with terrific crunch.
Cooks' note:
•Cranberries can be cooked 1 week ahead and chilled.
•Almonds can be toasted 1 week ahead and kept in an airtight container at room temperature or chilled.
Recipe information
Total Time
2 hr
Yield
Makes about 3 cups
Ingredients
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
Preparation
Step 1
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.
Step 2
Just before serving, stir in celery and almonds.
Recipe notes
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