The original recipe for this cranberry sauce was found in The Thanksgiving Cookbook, 1991. It's been tweaked slightly since I do enjoy the orange flavor! Preparation time does not include the time needed for the sauce to cool to room temperature.
Combine cranberries, sugar, orange juice, Triple Sec, allspice, cloves & ginger in a medium nonreactive saucepan & bring to a boil, then reduce heat to medium-low & simmer, stirring frequently, for about 10 minutes, or until berries begin to pop & the mixture thickens slightly.
Remove from heat & let the mixture cool slightly, then stir in the orange zest & walnuts, before letting the sauce cool to room temperature.
Pour into a container with a tight lid & refrigerate until serving time.
Cold, in the refrigerator, the sauce will keep for at least 3 weeks.