Zinfull Cranberry Relish

• 1/2 cup California Zinfandel (or any red wine)
• 1 cup dried cranberries
• 1 small blood or naval orange
• 1 tablespoon honey
• 2/3 cup toasted coarsely chopped walnuts

Preparation

1  In a small pan bring 1/2 cup Zinfandel to a simmer.
2 Add the dried cranberries, remove from heat, cover the pan, and let stand till wine is absorbed (about 15-20 minutes).
3 While the cranberries rest, peel and remove the white pith from the orange.
4 Holding the orange above a bowl, slice the sections of orange (supreme) and drop them into the bowl.
5 To the cranberries add the honey, to your taste.
6 Stir in the orange sections, with juice, and add the toasted walnuts, serve.

Source: California Walnut Board