Ingredients

• 2  medium oranges
• 1  pound fresh cranberries
• 1/4  cup dried currants
• 1-1/2  cups sugar
• 1/4  cup finely chopped toasted, slivered almonds
• 1/8  teaspoon ground cinnamon
•   Orange peel curl (optional)
•   Fresh sage leaves (optional)

Directions

Finely shred 1 tablespoon orange peel; set aside. Peel and section oranges. Using a food processor or food grinder with a coarse blade, process or grind orange sections, cranberries, and currants until coarsely chopped. Stir in sugar, almonds, cinnamon, and reserved orange peel. Cover and store in the refrigerator up to 2 weeks, or freeze up to 6 months. Thaw overnight in refrigerator before serving. Serve as an accompaniment to roast poultry or pork. Garnish with orange peel curl or fresh sage leaves, if desired. Makes about 4 cups (thirty-two 2-tablespoon servings).