In a small pot over high heat mix together orange juice and cranberries. Bring to a boil, remove from heat. Set aside for about 15 minutes to plump. Strain and set aside reserving liquid.
Over medium high heat add walnuts to a saucepan. Stir regularly for a couple minutes to ensure they do not burn. Turn off heat and add maple syrup – it will sizzle. Stir nuts to fully coat and pour onto parchment lined sheet while still hot. Let cool.
In a large pan, heat oil over medium high heat. Add brussels sprouts cut side down, and cook for about 4 minutes then turn over. A nice brown should will occur on the cut side.
Cook for another 1-2 minutes then turn the heat to medium-low. Pour in water, put on a lid and steam for an additional 1-2 minutes. Depending on how big your brussels sprouts are, this could take an extra minute or two.
Remove lid, let water cook down for another minute and pour sprouts onto serving plate. Season with salt & pepper to taste.
Drizzle on sesame oil and reserved orange juice. Garnish with cranberries, walnuts, and orange zest.