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Paul's Homemade Cranberry Sauce

This stuff is to die for.  Paul works in our frame shop in St. Augustine, and like us he loves to cook.  When he offered to bring his homemade cranberry sauce to Thanksgiving dinner I didn't hesitate in accepting.  Bursting with flavor it represents a delightful departure from the canned sauce we're all so used to.  Wonderful flavors and the crunch of walnuts...mmmm...terrific.

1 cup real maple syrup
1 cup cranberry or raspberry juice
1 bag fresh cranberries
1 medium orange, zested
1 cup walnut halves or pieces

Combine syrup, juice, zest and cranberries in saucepan.  Bring to a boil, lower to medium heat and cook until cranberries pop open, about 10 minutes.  Skim off any excess foam and add walnuts.  Stir to combine and refrigerate to chill before serving.

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