16 oz. (4 cups) fresh cranberries
1 cup sugar
1 cup cranberry wine
½ tsp cinnamon
1 tsp ginger
1 fresh orange, peeled and cut into bite-sized pieces
1 TBS grated orange zest
½ cup chopped walnuts
Combine all ingredients except walnuts in a saucepan and stir well. Cook over medium heat until cranberries pop open, about 10 minutes. Remove from heat, skim the foam off the surface of the mixture and discard. Stir in the chopped walnuts.
Cool the mixture to room temperature. Cover and refrigerate. Cranberry relish will keep for 3 months in the refrigerator, longer if frozen.