|Fresh cranberries||1 Pound (4 Cups)|
|Water||1 Cup (16 tbs)|
|Seedless raisins||1 Cup (16 tbs), chopped (Dark)|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Grated orange peel||1 Tablespoon|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Coarsely chopped walnuts/Other nuts||1 Cup (16 tbs)|
Wash and drain cranberries.
Put cranberries into a saucepan and add water; bring to boiling and cook, uncovered, 5 minutes, or until all the skins burst.
Force cranberries through a sieve or food mill.
Combine puree in a saucepan with the raisins, sugar, and orange peel and juice; mix well.
Stir over medium heat until sugar is dissolved, then continue cooking about 15 minutes, or until thick.
Remove from heat; stir in walnuts.
Ladle into hot sterilized jars and seal