1 bag fresh/frozen cranberries
1/3 cup raisins
1/2 cup sugar
1/2 cup walnuts
1/2 cup orange juice (with pulp)
plup and juice of 1 orange
1/2 cup red wine (preferably Merlot, Zinfindel or Burgandy
I prefer a hearty Graves.
1 Tblsp Brandy (Use the Czech Bekerovka if you can find it

Mix together cranberries, raisins, brandy, wine, sugar and orange juice in a nonstick sauce pan. Cook the mixture over medium heat, stirring occasionally, until the cranberries are cooked and the sauce has thickened, about 25 - 30 minutes. The cranberries are done when their skins split open. Remove from heat and stir in the walnuts. Cover and store in the refrigerator when cooled. May be served hot or cold.

Note: This recipe was adapted from a recipe in Cold Weather Cooking by Sarah Leah Chase.