Orangy Cranberry Sauce

Makes 2 cups

2 cups (about 7 oz) fresh or frozen whole cranberries
1/2 tsp fresh tangerine zest
3 larger tangerines to make 1/2 cup tangerine juice (oranges are OK too)
1/2 cup honey
1/2 cup sugar
1/4 tsp allspice
1/2 cup roasted walnuts, diced (optional)

1.  Grate the tangerine zest, then squeeze the juice from the tangerines.

2.  Place the cranberries, tangerine zest, tangerine juice, honey, sugar and allspice in a small saucepan.  Heat on medium low heat to a boil and cook, stirring often, for about 1/2 hour.  Smash the cranberries with a spoon if you like a smoother sauce.  Cool.  Mix in walnuts and serve.