Make an extra batch of this oh-so-sweet compote and spoon it into jars to give guests.
Place sugar and 1 1/4 cups water in large saucepan; bring to boiling. Reduce the heat to low and cook 10 to 15 minutes, or until the sugar syrup begins to thicken slightly and turn pale amber.
Add maple syrup and cranberries. Cook, stirring occasionally, until cranberries begin to pop. Add orange juice, rind, and zest. Cook another 5 to 10 minutes, or until sauce begins to thicken slightly.
Remove from the heat. Add ginger and nuts, stirring well. Cool completely. Place in a clean jar and cover; refrigerate up to a week, or freeze 6 months. Makes 4 cups.
Candied or crystalized ginger is available in the specialty food section of most supermarkets or at candy shops.
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