Maple-Cranberry Sauce

Source: Parade Magazine - November 13, 1988

12 ounces fresh cranberries (1 bag), well washed

1 cup maple syrup

1/2 cup cranberry-raspberry juice

grated zest of 1 lemon and 1 orange

1 cup walnut halves

1 large can pineapple chunks, in it's own juice

Combine cranberries, pineapples, maple syrup, juices and zest in a heavy saucepan. Bring to a boil, lower heat to medium and cook for about 10 minutes, or until cranberries pop open.

Carefully skim off any foam that forms on the surface. Stir in the walnuts. Cool. Refrigerate until use. This recipe may be doubled.