Serves 6–8
1 cup chopped almonds
1 (12 oz) bag fresh cranberries
3 firm red apples, peeled, cored and diced into cranberry sized chunks
1 cup water
1 cup brown sugar
1 vanilla bean (split in half lengthwise)
1. Heat oven to 350 degrees. Place the almonds onto a baking sheet and toast them in the oven 6–8 mins.
2. Rinse and drain the cranberries, discarding any bruised ones. Put cranberries, apples, water, sugar, and vanilla bean in a medium saucepan & bring to a gentle boil.
3. Lower heat and simmer about 10 minutes, stirring occasionally. Pull out the vanilla bean halves & scrape the remaining seeds into the sauce. Continue simmering & stirring occasionally until cranberries begin to pop.
4. Add the toasted almonds and serve warm.