3 tablespoons white wine vinegar
3 tablespoons olive oil
2 tablespoons dry sherry
2 teaspoons white sugar
1 teaspoon Worcestershire sauce
4 cups chopped fresh cranberries
2 cups sliced almonds
1/2 apple, cored and diced
1/2 cup fresh lemon juice
1/2 teaspoon salt
In a small saucepan, combine vinegar, olive oil, vinegar and olive oil. Bring mixture to a low rolling boil. Remove from heat and let stand about 10 minutes. Remove from heat. Stir in sherry, sugar and Worcestershire sauce. Stir gently until thoroughly combined. Stir in the cranberries and almonds. Pour into an 8 ounce jar or container and refrigerate.