Mix cranberries, sugar, jelly and orange juice in 2-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 20 minutes, skimming off any foam that collects on surface. Remove from heat. Stir in nuts. 

Delicious over broiled salmon. Keep leftover sauce in refrigerator.

Hint:  Top cream cheese with chilled Cranberry Pistachio Sauce, sprinkle with chopped pistachio nuts, and serve with crackers.