Cranberry Walnut Crunch

• 3 cups cranberries (one 12-ounce bag)
• 3/4 cup granulated sugar
• 1/4 cup orange juice
• Finely grated rind of one orange
• Pinch of salt
• 1 to 2 tablespoons orange liqueur, like Grand Marnier (optional)
• 1/2 teaspoon minced, dried orange peel (optional)
• 1 cup unbleached flour
• 1/4 cup light brown sugar
• 1/4 cup dark brown sugar
• 1/4 teaspoon salt
• 6 tablespoons cold, unsalted butter
• 3/4 cup walnuts, roughly chopped
• Vanilla ice cream, frozen yogurt or creme fraiche

1. Preheat oven to 375 degrees.
2. Discard any stems from the cranberries.
3. Wash them in a colander and shake dry.
4. In a mixing bowl, stir together the cranberries, sugar, orange juice, rind, pinch of salt, and liqueur, if desired, and dried peel.
5. Spread out the cranberries evenly in a greased 6-to-8-cup shallow baking dish.
6. With a wire whisk, mix the flour, light and dark brown sugars, and 1/4 teaspoon salt.
7. Cut the butter into small bits.
8. With your fingertips, work it together with the flour until it is like rough meal.
9. Mix in the nuts, and spread the topping evenly over the cranberries.
10. (If making several hours in advance, cover and refrigerate.
11. If assembling the day before, refrigerate the cranberry mixture and topping separately, and combine right before cooking.)
12. Bake on the middle level of the oven for 40 minutes, until the juices have started to bubble up and the crust has browned.
13. Let cool for 20 minutes before serving warm with creme fraiche, ice cream or frozen yogurt.

cranberries, sugar, orange juice, orange, salt, orange liqueur, orange peel, flour, light brown sugar, dark brown sugar, salt, cold, walnuts, vanilla ice cream

Taken from cooking.nytimes.com/recipes/70 (may not work)