In a medium saucepan, combine the cranberries, cherry preserves, ¾ cup sugar, maple syrup, pinch cinnamon, pinch salt and water. Bring to a boil. Reduce to a simmer and cook 30 minutes, or until most of the cranberries are popped but a few whole ones remain. Remove from heat. Stir in the walnuts and orange zest. Give it a taste. I prefer a tart sauce, but if you like it sweeter, add the remaining ¼ cup sugar (stir to dissolve). Cool completely before serving. Do Ahead: The Cranberry Walnut Sauce can be made up to 3 days in advance and stored in a covered container in the refrigerator.