Cranberry, Apple and Orange Relish

Although it's good eating anytime of the year, a relish like this is nice during the winter holidays. And although I usually go for a cooked cranberry sauce, there are times when I find the relish to be very satisfying, & sometimes I'll even use it as a dip for cinnamon chips!

• Ready In: 25 mins
• Serves: 18
• Yields: 6 cups

Ingredients

• 2  medium oranges, unpeeled
• 1  small lemon, unpeeled
• 2  medium granny smith apples
• 16  ounces cranberries (fresh or frozen then thawed)
• 1⁄2-3⁄4 cup granulated sugar
• 1  cup  slivered almonds, toasted

Directions

1. Trim the stem ends from the oranges & lemon & discard them, then cut the citrus into 2-inch chunks, but be sure to discard the seeds.
2. Peel & core the apples & cut them into 2-inch chunks.
3. In a food processor, pulse the fruit chinks & cranberries in batches until coarsely chopped, then pour the mixture into a bowl. Stir in sugar to taste. At this point, the relish can be chilled up to 1 week.
4. Anytime up to about 1 1/2 hours before serving, stir in the almonds.