Toast nuts in dry skillet over medium heat. Cook, stirring until lightly browned; cool and coarsely chop.
In large pot, combine cranberry juice, sugar, apple juice, orange peel and ginger. Boil stirring occasionally until reduced by half. Add cranberries, vinegar and cinnamon sticks. Bring to a boil; cook, stirring often until cranberries start to burst. Stir in walnuts.
Serve warm or chilled.