Orange, Spiced Walnut and Dried Cranberry Salad

READY IN: 35mins
Recipe by swissms

Spiced cranberries top chilled orange slices for a sweet-tangy contrast in this colorful salad. From Bon Appetit, December 1997. I use pecans in place of walnuts.

Top Review by Batmans Chef

I made this for a churchwide Thanksgiving dinner. It was simple and the spices made it just right for the holiday season. The only change I made was we used the little cutie oranges and peeled them then pulled them into sections. Delicious! Hope to make it with slices next time.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.)
  3. Arrange orange slices on platter. Spoon cranberry mixture over. Sprinkle nuts over. Garnish with mint, if desired.

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