Maple Walnut Cranberry Sauce � I'm Fine Now, But I Used to Be Nuts

It funny how certain food memories stick in your brain, and this maple walnut cranberry sauce is the result of one such remembrance. I can�t tell you when or where, but sometime during my formative years I saw a cranberry sauce loaded with chopped walnuts, and I totally freaked. 

Not outwardly, as I have a decent poker face, but inside I was like, �what the hell is that?� That�s how it was for me early in life. If I saw a food prepared differently from the way I�d always seen it, I just assumed it was a terrible idea. Like ketchup on a hot dog�okay, so I happened to be right that time, but generally it�s not a great attitude to have.

As I pondered this season�s annual Thanksgiving cranberry sauce, and which styles I hadn�t tried yet, I remembered how off-putting that walnut-studded version was, and I decided to face my demons. I�m happy to report, as usual, I was totally wrong. It works perfectly.

Besides the nuts, I really enjoyed the job the maple syrup did sweetening the acidic berries. I recommend using a Grade B maple syrup if you can find it. It�s darker and thicker, and boasts a stronger maple flavor, so it�s the preferred syrup for cooking and baking by those in the know (also know as, �Canadians�).

So, if you�re looking for new and exciting cranberry sauce recipe this holiday season, I hope you give this a try. You�d be nuts not to. Enjoy!

Maple Walnut Cranberry Sauce Ingredients:
(makes about 2 cups)

1 (12 oz) package fresh cranberries, washed

1 cinnamon stick

1/4 cup white sugar

1/2 cup maple syrup

1 tbsp freshly grated ginger

1/4 cup port wine

3/4 cup freshly squeezed orange juice

1 tbsp orange zest

pinch of salt

1 cup chopped walnut, toasted a light golden-brown