Thaw dough as directed on header page.(See Robin Hood Flour Freezer Yeast Dough).
Combine sugar,cornstarch and salt in saucepan. Stir well to blend. Add water and juice. Cook over medium heat, stirring occasionally until mixture comes to a boil. Add cranberries and cook 2 minutes. Remove from heat. Cool. Stir in nuts and rind.
Roll dough into a 14x8-inch rectangle on a lightly floured board.
Spread evenly with cranberry filling. Roll up beginning with long side. Seal lengthwise edge and ends well. Snip dough at 1 inch intervals about 1 inch deep. Place on greased baking sheet. Curve to form crescent.
Brush dough lightly with oil. Cover pan loosely with plastic wrap. Let rise in warm draft free place for 30-40 minutes until doubled.
Bake at 350^ for 25-30 minutes until done. Remove from baking sheet immediately. Cool on rack.