Cranberry Nut Relish

4 cups fresh cranberries
2 cups sugar
1/2 cup orange juice
1/2 cup cranberry juice
1 tablespoon freshly grated orange peel
1/4 teaspoon salt
1 cup walnuts or pecans, coarsely chopped

Combine all ingredients except nuts in a saucepan. Bring to a boil.
Lower heat and cook until cranberries burst open. Remove from heat
and fold in nuts. Cool, cover and keep refrigerated.

Note: If properly covered and chilled, this relish will keep for at
least two months.