Combine orange and water in a large sauce pot.
Cook rapidly until peel is tender, about 20 minutes.
Add cranberries, raisins and sugar.
Bring slowly to a boil, stirring until sugar dissolves.
Cook rapidly almost to jellying point, about 8 minutes.
As mixture thickens, stir frequently to prevent sticking.
Add nuts the last 5 minutes of cooking.
Pour hot into hot jars, leaving 1/4-inch head space.
Process 15 minutes in boiling water bath.