An excellent recipe to use up leftover cranberries or fresh is great too.
Preheat oven to 375F.
Blend graham crackers, sugar and melted butter in a food processor into crumbs.
Press into bottom and up sides of a 9" pie pan.
Bake crust for 7-8 minutes, but do not brown it. Set aside to cool.
Melt semi sweet chocolate over a double boiler, and mix in cream.
Stir mixture until smooth and well combined.
Pour hot filling over cooled crust.
Sprinkle with chopped walnuts.
Refrigerate pie until ganache is firm (about 1-2 hours)
For Cranberry Topping:
Bring sugar, salt & cranberry juice to a boil.
Stir in dried cranberries and simmer about 5 mins.
Add fresh or frozen cranberries (mine were frozen).
Simmer for another 5-7 mins or until cranberries begin to break down.
Remove cranberries from heat, and chill.
Once cranberries have chilled, spoon 1 1/2 cups cranberry sauce over the chocolate filling.