1 cup water (or ½ cup water and ½ cup orange juice)
2 cups granulated sugar
1 pound cleaned and washed fresh whole cranberries
grated rind of 1 whole navel orange
½ cup broken walnuts
Use a deep dish, such as a large 8 cup soufflé dish. Combine water and sugar in the dish. Microwave on high for 3 minutes. Add cranberries and stir well. Cover loosely with wax paper (the mixture will become too hot for plastic wrap and cause it to burst). Return dish to the microwave and cook 6 more minutes – until the cranberries split open. Allow the cranberries to stand covered for 5 minutes. The sauce will appear quite thin but it will thicken naturally as it cools. Chill thoroughly before serving. When ready to serve, add the orange rind and walnuts and mix well