6 tablespoon honey
1-1/2 tablespoon water
3/4 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 cup walnuts, halves and pieces
2 tablespoon sugar
3/4 cup water
3/4 cup cranberry juice
1/2 cup dried cranberries
8 oranges, peeled
mint leaves (opt. for garnish)
Serving Size : 16
Preheat oven to 365 F. Line baking sheet with parchment paper. Mix first 5 ingredients in large bowl to blend. Add nuts; too 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 a thin syrup, abut 20 minutes. (Can be made 3 days ahead. Store nuts airtight at room temperature. Cover and chill cranberry mixture.) Arrange orange slices on a platter. Spoon cranberry mixture over. Sprinkle nuts over. Garnish with mint, if desired.
Per serving (excluding unknown items): 71 Calories; 1g Fat (14% calories from fat); 1g Protein; 16g Carbohydrate; 0mg Cholesterol; 69mg Sodium
NOTE: Spiced cranberries top chilled orange slices for a sweet-tangy contrast in this colorful salad.