| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Home cookin | 8 | Servings | |
INGREDIENTS
| 6 | T | Honey |
| 1 1/2 | T | Water |
| 3/4 | t | Ground allspice |
| 1/2 | t | Salt |
| 1/4 | t | generous ground ginger |
| 1 | c | Walnut halves and pieces |
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 610
Calories From Fat: 323
Total Fat: 36.5g
Cholesterol: 79.5mg
Sodium: 197.8mg
Potassium: 269.8mg
Carbohydrates: 49.8g
Fiber: 3.5g
Sugar: 17.2g
Protein: 22g