Tangy Cranberry sauce with Walnuts by Nicole Young
2 bags fresh cranberries
2/3 cup sugar
1 tsp ground ginger
1 pinch salt 2 tsp orange zest
2 tsp oil
1/2 cup toasted chopped walnuts
Place cranberries and oil in a medium sauce pan and cook on medium high until cranberries are mostly split and juices begin to flow out.
Mash cranberries with a wisk or wooden spoon.
Add orange zest, salt and ginger stir.
Add sugar and stir until incorporated and sauce is loose.
Remove from heat and allow to cool to room temperature.
Add walnuts stir and refrigerate.