In a large bowl, cream shortening and sugars. Beat in eggs, one at a time. Add orange juice concentrate, orange zest and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in cranberries and walnuts. Cover and refrigerate 2 hours or until easy to handle.
Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 14-16 minutes or until lightly browned. Remove to wire racks to cool.