| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Home cookin | 8 | Servings | |
INGREDIENTS
| 6 | tb | Honey |
| 1 1/2 | tb | Water |
| 3/4 | ts | Ground allspice |
| 1/2 | ts | Salt |
| 1/4 | ts | (generous) ground ginger |
| 1 | c | Walnut halves and pieces |
| 2 | ts | Sugar |
| 3/4 | c | Water |
| 3/4 | c | Cranberry juice cocktail |
| 1/2 | c | Dried cranberries |
| 8 | Oranges, peel and white | |
| Pith | ||
| Removed, sliced into | ||
| 1/2 | "-thick rounds, chilled | |
| Fresh mint sprigs | ||
| (optional) |
INSTRUCTIONS
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 3/4 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@email.msn.com> on Sep 15, 1998
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