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