Ingredients

6 ounces fresh cranberries, well-rinsed

1/2 cup pure maple syrup

1/2 cup raspberry-cranberry juice

1/2 orange zest grated

1/2 cup walnut halves

Preparation

  1. Combine the cranberries, maple syrup, juice and orange zest in a heavy saucepan.
  2. Bring to a boild, then lower the heat to medium and cook until the cranberries pop open (about 10 minutes).
  3. Carefully skim off any foam that has formed on the surface of the cranberry mixture.
  4. Stir in the walnuts.
  5. Allow the sauce to cool, then cover and refrigerate.

This will keep for 3-4 days.