Cranberry...Sauce?

Get a big fat orange. Wash it. Peel it carefully, leaving all the white on the sweet sphere. CHop the peel into fine-ish bits. Juice the orange.

In a saucepan--

1 C water

1 C orange juice

1 C sugar (or to taste)

the chopped peel

Bring to a bowl, stir, add 1 pound of crans.

Boil gently, as the crans pop and the whole thing begins to gel up. It'll take 10 minutes of so. Once they start popping, reduce the heat to medium. Stir occasionally.

Immerse 1 C of chopped nuts (I use English walnuts or pecans) in 1/4 C booze (I use bourbon or orange liqueur or something else flavorful).

Once the crans have popped and jelled, remove them from the heat and stir in the nut mixture. Allow to set in the warm pan for about 10 minutes.

Et voila!