Heat small saucepan over medium heat; cook bacon until crispy; remove with slotted spoon to paper towel-lined plate, reserving bacon fat in pan.

Add walnut pieces and stir for about 1 minute. Add shallots and cook until softened about 1 minute. Add maple syrup and cranberries; reduce heat to medium-low. Simmer until cranberries have popped and sauce is thickened, 8 to 10 minutes. Let cool.

Refrigerate in airtight container for up to 1 week or freeze for up to 1 month.

Tips: Arrange the jam on a board with various cheeses, Schneiders® Hot Calabrese Salami, Genoa Salami, Ukrainian Garlic Sausage, Hardwood Smoked Thuringer Sausage, Naturally Smoked Ham Sausage, seeded crackers or flatbread or baguette toasts, figs, citrus fruit and nuts.