Combine the cranberries and orange juice in a 3-quart heavy saucepan. Bring to a boil over moderately high heat and cook 6 to 8 minutes, or until the berries begin to pop and are tender. Stir in the sugar, pineapple, raisins and oranges. Reduce heat to low and simmer, uncovered, stirring occasionally, for 1 hour, or until thick and jamlike. Stir in the walnuts. Store in the refrigerator for up to a month or freeze. Freezes 3 to 3 months. Recipe by: Nathalie DuPree Posted to JEWISH-FOOD digest by "Judy Sherman" <jsherman@ici.net> on Nov 23, 1998,
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