In a large skillet, on medium heat, add butter, brown sugar, onion and vinegar, cook until onion is translucent, (4 to 5 mins)
Remove from heat and reserve.
In a dutch oven or large sauce pan, place cranberries, raisins, orange, zest, wine and apple pie spice and cook on medium high for 5 or 6 minutes while occasionally stirring.
Add the cooked onion, salt and maple syrup and continue to cook for 10 minutes and the sauce thickens.
Remove from heat and stir in chopped walnuts.
Cool then refrigerate. Keeps up to two weeks