Orange, spiced walnut, and dried cranberry saad

8 Servings

Ingredients

Quantity Ingredient
6 tablespoons Honey
1½ tablespoon Water
¾ teaspoon Ground allspice
½ teaspoon Salt
¼ teaspoon (generous) ground ginger
1 cup Walnut halves and pieces
2 teaspoons Sugar
¾ cup Water
¾ cup Cranberry juice cocktail
½ cup Dried cranberries
8 Oranges, peel and white
Pith
Removed, sliced into
½ \"-thick rounds, chilled
Fresh mint sprigs
(optional)

Directions

Preheat oven to 325°F. Line baking sheet with parchment paper. Mix first 5 ingredients in large bowl to blend. Add nuts; toss to coat well. Strain nuts, reserving liquid. Transfer nuts to baking sheet. Sprinkle nuts with sugar. Bake until golden brown, about 17 minutes. Cool completely. Whisk ¾ cup water, cranberry juice and reserved liquid from nuts in medium saucepan to blend. Stir in dried cranberries. Bring to boil. Reduce heat to medium-low and simmer until cranberries soften and liquid is reduced to thin syrup, about 20 minutes. (Can be made 3 days ahead. Store nuts airtight at room temperature. Cover and chill cranberry mixture.) Prepare orange slices and chill.

When ready to serve, arrange orange slices on platter (or 8 salad plates).

Spoon cranberry mixture over. Sprinkle nuts over. Garnish with mint, if desired.

Serves 8.

Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@...> on Sep 15, 1998

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