Orange, Spiced Walnut and Dried Cranberry Salad

Ingredients:

• 6 TBS honey
• 1 1/2 TBS water
• 3/4 tsp ground allspice
• 1/2 tsp salt
• 1/4 tsp (generous) ground ginger
• 1 cup walnut halves and pieces
• 2 tsp sugar
• 3/4 cup water
• 3/4 cup cranberry juice cocktail
• 1/2 cup dried cranberries
• 8 oranges, remove peel and pith; slice into 1/2-inch-thick rounds, chill
• Fresh mint sprigs (optional)

Preheat oven to 325 degrees. 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.)

To serve, arrange orange slices on platter and top with cranberry mixture. Sprinkle with nuts. Garnish with mint, if desired. 8 servings.

From Eating Well.