Spiced cranberries top chilled orange slices for a sweet-tangy contrast in this colorful salad.
Ingredients
6 tablespoons honey
1 1/2 tablespoons water
3/4 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon (generous) ground ginger
1 cup walnut halves and pieces
2 teaspoons sugar
3/4 cup water
3/4 cup cranberry juice cocktail
1/2 cup dried cranberries
8 oranges, peel and white pith removed, sliced into 1/2-inch-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 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.)
Arrange orange slices on platter. Spoon cranberry mixture over. Sprinkle nuts over. Garnish with mint, if desired.
