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.
