 | | Directions |
- Preheat oven to 325°F.
- Line baking sheet with parchment paper.
- Mix first five ingredients in a medium sized bowl to blend.
- Add nuts and toss to coat.
- Strain nuts by removing with slotted spoon or pouring into a strainer.
- Reserve liquid.
- Transfer nuts to a baking sheet, sprinkle nuts with sugar.
- Bake until golden brown, stirring occasionally, approximately 15 minutes.
- Remove from the oven and transfer the nuts to a bowl so that as they cool they don't stick to the parchment. Set aside.
- In a medium saucepan, stir together the water, cramberry juice and reserved sauce from the nuts.
- Bring to a boil, stir in dried cranberries.
- Reduce heat to medium low and simmer until the cranberries are soft and the liquid is reduced to thin syrup, approximately 20 minutes.
- Arrange orange slices on a platter.
- Spoon the cranberry sauce over the slices and sprinkle with nuts.
- *Note: The nuts and cranberry sauce can be made three days ahead. Store nuts in an airtight container and the sauce covered in the refrigerator.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Container: medium bowl, sauce pan, baking sheet
Servings: 8
|  | | Ingredients | | - | | 6 tablespoons honey |
| - | | 1 1/2 tablespoons water |
| - | | 3/4 teaspoon allspice - ground |
| - | | 1/2 teaspoon salt |
| - | | 1/2 teaspoon ginger - ground |
| - | | 1 1/4 cups walnuts |
| - | | 2 teaspoons sugar |
| - | | 3/4 cup water |
| - | | 3/4 cup cranberry juice |
| - | | 1/2 cup cranberries - dried |
| - | | 4 oranges - extra large, peeled, sliced into 1/2 inch thick slices |
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