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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Orange, Spiced Walnut and Dried Cranberry Salad Recipe

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This recipe for Orange, Spiced Walnut and Dried Cranberry Salad is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 tbl honey
1 1/2 tbl water
3/4 tsp ground allspice
1/2 tsp salt
1/4 tsp ground ginger
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-inch-thick rounds, chilled
Directions:
Directions:
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 min. 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:
Bon Appetit, December 1997

 

 

 

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