2 c. (about 1/2 lb.) cranberries
1 1/2 tbsp. grated orange peel
3/4 c. orange juice
3/4 c. brown sugar
3 env. unflavored gelatin
1/3 c. unchopped walnuts

Combine cranberries, orange peel and orange juice in medium pan, cook over medium heat, cover for about 15 minutes until cranberries soften, pop open. Let cool, puree cooked mixture in a blender.

Combine puree, sugar and gelatin in saucepan, cover, cook over medium heat for 10-15 minutes, stirring constantly until you can see bottom of pan with a spoon drawn across. Stir in nuts. Spread mixture evenly in a lightly oiled 9 x 5 inch loaf pan. Let stand uncovered overnight. Cut in 1/2 inch squares.