Preheat oven to 350 degrees F (180 degrees C).
Place Walnut (1/3 cup) on a baking sheet and cook until toasted and fragrant, about 7 to 10 minutes. Set aside.
In a medium saucepan, heat the Olive Oil (1 tablespoon) over medium heat. Add the Onion (1) and sprinkle with Salt (1/4 teaspoon). Cook the onions for 3 to 4 minutes until they start to soften. Sprinkle in the Curry Powder (1 teaspoon).
Stir to combine. Cook the curry for about a minute until it becomes fragrant.
Add Apple (3), Fresh Ginger (1 teaspoon), Brown Sugar (1 tablespoon), Dried Cranberries (1/3 cup), and Water (1/3 cup). Cover and cook for 5 to 6 minutes until apples soften slightly and cranberries plump.
Combine Corn Starch (1 teaspoon) and Water (2 teaspoon). Mix well.
Stir in the cornstarch and cook over medium high heat for about a minute until the syrup thickens. Remove from heat. Adjust seasonings to taste, adding more salt or brown sugar if needed.
Stir in the toasted walnuts and transfer into a jar.