Cranberry-Orange Relish

In a 6 to 8-quart kettle or Dutch oven, mix cranberries, sugar, water, orange peel and orange juice; bring to a boil. Cook, uncovered, until cranberry skins pop; about 5 minutes, stirring once or twice.

Stir in almonds if desired.

Remove from heat.

Ladle hot relish into hot sterilized half pint jars, leaving 1/2-inch head space.

Adjust lids; process in boiling bath 5 minutes (start timing when water returns to boiling).

Makes about 8 half pints.