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 and stir to combine, then raise heat to medium and sauté for 1 to 2 more 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.
