Heat maple syrup and cranberry sauce in a 1 quart saucepan over medium heat, stirring occasionally, until cranberry sauce is melted.

Stir in walnuts. Serve warm. Cover and store in refrigerator up to 4 weeks.

Makes 1-1/2 cups of syrup.

Cranberry Nut Waffles:  Add sweetened, dried cranberries, grated orange peel and chopped nuts to your favorite waffle batter.