12 oz (1 bag) fresh cranberries, well washed
1 cup cranberry-raspberry juice
1 cup walnut halves
1 cup maple syrup
grated zest of 1 orange

1. Combine cranberries, maple syrup, juice and orange zest
in a heavy saucepan. Bring to a boil, lower heat to
medium, and cook about 10 minutes, or until the
cranberries pop open.

2. Carefully skim off any foam that forms on the surface.

3. Stir in walnuts. Cool.

4. Refrigerate until ready to use.

NOTE: Recipe may be doubled and made a day or so ahead.

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