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.