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Orange, Spiced Walnut and Dried Cranberry Salad Recipe

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This recipe for Orange, Spiced Walnut and Dried Cranberry Salad, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Denise Wyer
Added: Monday, July 13, 2009


6 tbl honey
3/4 tsp ground allspice
1/4 tsp ground ginger
1 1/2 tbl water
1/2 tsp salt
1 cup walnut pieces

2 tsp sugar

3/4 cup water
3/4 cup cranberry juice cocktail
1/2 cup dried cranberries

8 orange slices, peel and white pith removed, sliced into 1/2 thick rounds, chill

Preheat oven to 325. 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 thin syrup, about 20 min. (Can be made 3 days ahead.) Store nuts airtight at room temperature. Cover and chill cranberry mixture.

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

Personal Notes:
Personal Notes:
This recipe is from Bon Appetit, December, 1997

We serve this is at our Christmas Brunch every year.




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