Orange, Spiced Walnut and Dried Cranberry Salad

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.

• Ready In: 35 mins
• Serves: 8

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 sprig (optional)

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.