Recipe: Spiced Walnut Cranberry Orange Salad

Spiced Walnut Cranberry Orange Salad
rec.food.recipes/Lynn Z. Schaeffer (2001)
Servings: 16

Spiced cranberries top chilled orange slices for a sweet-tangy contrast in this colorful salad.

6 Tbsp honey
1 1/2 Tbsp water
3/4 tsp ground allspice
1/2 tsp salt
1/4 tsp ground ginger
1 cup walnuts -- halves and pieces
2 tsp sugar
3/4 cup water
3/4 cup cranberry juice
1/2 cup dried cranberries
8 oranges -- peeled
mint leaves (opt. for garnish)

Preheat oven to 365! 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 a boil. Reduce heat to medium-low and simmer until cranberries soften and liquid is reduced to a thin syrup, abut 20 minutes. (Can be made 3 days ahead. Store nuts airtight at room temperature. Cover and chill cranberry mixture.)

Arrange orange slices on a platter. Spoon cranberry mixture over. Sprinkle nuts over. Garnish with mint, if desired.