Maple Walnut Cranberry Sauce

• 1 (12 ounce) package fresh cranberries, rinsed and drained
• 3/4 cup freshly squeezed orange juice
• 1/2 cup dark (grade B) maple syrup
• 1/4 cup white sugar
• 1/4 cup port wine
• 1 tablespoon freshly grated ginger
• 1 tablespoon freshly grated orange zest
• 1 (3 inch) cinnamon stick
• 1 pinch salt
• 1 cup chopped walnuts

1. Place cranberries into a large saucepan and stir in orange juice, maple syrup, sugar, port wine, ginger, orange zest, cinnamon stick, and salt.
2. Bring sauce to a simmer. Berries will begin to pop. Cook at a simmer until berries are cooked through and soft, about 10 minutes.
3. Remove saucepan from heat and let cranberry sauce cool for about 5 minutes.
4. Shake walnuts in a dry skillet over medium heat, cooking until golden brown and fragrant, about 5 minutes. Wipe away any small particles of walnut skin from skillet to avoid bitterness. Stir walnuts into cranberry sauce. Let cool to room temperature and transfer to a serving bowl; sauce will thicken as it cools. Cover bowl with plastic wrap, pushing wrap to touch sauce and refrigerate until needed. Sauce can be made several days ahead.

fresh cranberries, freshly squeezed orange juice, maple syrup, white sugar, port wine, ginger, orange zest, cinnamon stick, salt, walnuts

Taken from www.allrecipes.com/recipe/235618/maple-walnut-cranberry-sauce/ (may not work)