1 lb. fresh cranberries
1 3/4 c. sugar
Grated rind of 1 grapefruit
1/3 c. grapefruit juice
1/3 c. finely shredded ginger
1/2 c. coarsely chopped walnuts

Combine all ingredients, except walnuts, in a pan. Cover and bring to a boil. Lower heat and simmer until cranberries pop, about 10 minutes. Set aside. Toast walnuts in a pan in oven 10 minutes at 350 degrees. Cool and add to cranberries. Chill before serving. Makes about 3 cups.