Mix the sugar and water in a large saucepan and bring to a boil over high heat. Boil for 5 minutes. Reduce the heat to medium and simmer for about 15 to 20 minutes, or until the sugar syrup is somewhat reduced and turns a pale vanilla color.

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.