Gingered Cranberry Sauce

Makes 3 cups

1 Navel Orange ½ cup water 2 TBS Grand Marnier or Cointreau 12 oz bag of fresh cranberries, washed and drained 1 cup white sugar 2 TBS fresh finely diced ginger root ½ cup walnuts or pecans, chopped

Cut orange into 8 wedges, rind and all, then cut each wedge in half. Process the cut orange with the water in the blender until coarsely chopped. Pour into a large saucepan, adding the cranberries, sugar, and ginger. Bring to a boil reduce the heat to a medium temperature, cook, stirring occasionally, until the cranberries burst, about 10 minutes. Remove from the heat and stir in to nuts. Cool to room temperature, then pour into a covered container for storage in the refrigerator, at least 24 hours to allow the flavors to meld.