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.
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
Directions
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.
