Make a roux. Add stock slowly.

Add the cranberries and simmer until they begin to pop, about 5
minutes. Add the orange juice, orange zest, maple syrup, ginger, and
simmer over medium heat for about 15 minutes, or until the sauce is
somewhat thickened. If the sauce still seems thin, reduce it over
medium heat for another 10 to 15 minutes. It will thicken when you add
the nuts and the sauce cools, but this is not a very thick sauce.

Remove from the heat and cool several minutes. Stir in the pineapple
and the nuts and let cool to room temperature. Store in a clean glass
jar in the refrigerator for up to 10 days, or freeze for up to six
months.