Blanch almonds by pouring boiling water over them. Let them
stand a few minutes, then pour off the water, rinse them in cold water and pinch off the
skins. Cover with cold water and refrigerate for several hours.
Rinse cranberries. Add sugar to 1 cup of cold water and bring to boil.
Boil about 5 minutes, then add the cranberries and cook until they become transparent and
the skins pop. Remove from heat and mash with potato masher. Add marmalade and juice of 1
lemon. Add more lemon juice to taste. Refrigerate for several hours, preferably overnight.
Add drained almonds after cranberry sauce is well chilled.
