Orange, Walnut and Cranberry Salad Recipe
Spiced cranberries top oranges slices for a sweet-tangy, colorful salad.
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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
:medium bowl, sauce pan, baking sheet
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.
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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"This is great as an appetizer or a dessert."
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