Maple Walnut Cranberry Sauce

Ingredients

• 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

Directions

Place cranberries into a large saucepan and stir in orange juice, maple syrup, sugar, port wine, ginger, orange zest, cinnamon stick, and salt.

Bring sauce to a simmer. Berries will begin to pop. Cook at a simmer until berries are cooked through and soft, about 10 minutes.

Remove saucepan from heat and let cranberry sauce cool for about 5 minutes.

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.