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MainRecipesThanksgiving | Orange, Spiced Walnut and Dried Cranberry Salad

   Orange, Spiced Walnut and Dried Cranberry Salad submitted by Mom Johnson
Spiced cranberries top chilled orange slices for a sweet-tangy contrast in this colorful salad.

Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Mix first 5 ingredients in a 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 a medium saucepan to blend. Stir in dried cranberries and bring to a boil. Reduce heat to medium-low and simmer until cranberries soften and liquid is reduced to a thin syrup, about 20 minutes. Can be made up to 3 days ahead. Store nuts airtight at room temperature and chill cranberry mixture in refrigerator.
Arrange orange slices on platter. Spoon cranberry mixture over and sprinkle nuts over the top. Garnish with mint. Serves 8

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v 6 T. honey
v 1 1/2 T. water
v 3/4 tsp. allspice
v 1/2 tsp. salt
v 1/4 tsp. ground ginger
v 1 cup walnut halves and pieces
v 2 tsp. sugar
v 3/4 cup water
v 3/4 cup cranberry juice
v 1/2 cup dried cranberries
v 8 oranges, peeled and sliced into 1/2 inch thick rounds, chilled
v Fresh mint sprigs

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