1 cup sugar

1 cup water

1 medium pippin apple, peeled cored and quartered

1 medium pear, peeled, cored and quartered

2 teaspoons minced orange zest

3/4 cup fresh or frozen and defrosted raspberries

1/4 cup light rum

Pinch of freshly grated nutmeg

Fresh mint sprigs, for garnish

1. Preheat the oven to 350 F. Toast the almonds in the oven for 7 to 10 minutes or until lightly browned. Reserve.

2. Spoon the cranberries into a food processor fitted with the metal blade, and chop them coarsely by pulsing the machine a few times. Transfer the cranberries to a large mixing bowl.

3. Combine the sugar and water in a medium saucepan on medium heat, and bring to a simmer. Cook the syrup until the sugar is dissolved and the liquid is clear. Immediately pour the syrup over the cranberries, and mix well. This is the only time the cranberries are "cooked" through the heat of the syrup.

4. Place the apple and pear in the food processor fitted with the metal blade and coarsely chop the fruit. Transfer to the cranberry mixture. Add the orange zest, raspberries, rum and nutmeg, and mix gently to combine. Taste for seasoning.

5. Spoon into a serving bowl and garnish with fresh mint. Add the almonds just before serving.

Advance preparation: This may be prepared two days ahead through Step 4, covered and refrigerated. Add the almonds just before serving.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)