In medium skillet over low heat, toast walnuts, stirring constantly, for 3 to 5 minutes, or until just golden. Remove from heat, add maple syrup and cinnamon to walnuts, stir vigorously, and set aside to cool.

Clean pan and add olive oil, ginger, garlic, and shallot. Sauté over medium-low heat for about 5 minutes, or until soft. Add Brussels sprouts, stir to combine with shallots, ginger, and garlic; raise heat to medium and sauté for 1 to 2 minutes. Add orange juice, orange zest, and mustard and stir to combine. Add water and allow to simmer for 5 to 10 minutes, or until sprouts are tender but still have a bit of a bite. Add reserved walnuts and cranberries. Toss to combine and transfer to serving bowl or plate.