Fresh Orange-Cranberry Sauce with Walnuts

I appreciate hearing the sounds of the kitchen and adore the sound of fresh cranberries popping as they cook.  I was personally never a big fan of canned cranberry sauce, and this recipe is super simple, the orange in it tames the bitterness of the cranberry and the toasted walnut gives the sauce a little crunch.  Also, little better than this sauce on a leftover turkey sandwiches the day after Thanksgiving! I hope you enjoy! - Chef Bonnie

·         1 x 12 oz bag fresh cranberries

·         1 C. sugar

·         1 C. fresh orange juice

·         1 tsp grated orange peel

·         1 medium seedless orange, all peel and pith cut away, fruit diced

·         ¾ C. walnuts, toasted, cut into ½ inch pieces

Combine first 4 ingredients in medium saucepan; bring to boil over medium heat, stirring until sugar dissolves. Cook until cranberries are tender and mixture thickens, stirring occasionally, about 12 minutes. Remove from heat. Mix in orange pieces and walnuts. Transfer to bowl. Cover and chill until cold, at least 2 hours and up to 3 days.

Yield ~ 4 cups