| 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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