adapted by Sisi Damner
serves 8
6 tablespoons honey
1 1/2 tablespoons water
3/4 teaspoon ground allspice
1/3 teaspoon ground ginger
1 cup pecan or walnut halves and pieces
2 teaspoons sugar
3/4 cup water
3/4 cup cranberry juice cocktail
1/2 cup dried cranberries
8 oranges, peel and white pith removed, sliced into 1/2 inch-thick rounds and chilled
fresh mint sprigs (optional garnish)
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Mix the first four ingredients in a large bowl to blend. Add the nuts and toss to coat well. Strain the nuts, reserving the liquid, and spread the nuts onto the baking sheet. Sprinkle nuts with sugar. Bake until golden brown (watch the nuts carefully so they do not bum), about 17 minutes. Cool completely.
Whisk the 3/4 cup water, cranberry juice and reserved liquid from the nuts in a medium saucepan to blend. Stir in dried cranberries. Bring to a boil. Reduce the heat to medium-low and simmer until the cranberries are softened and the liquid is reduced to a thin syrup, about 20 minutes. Arrange the orange slices on a platter. Spoon the cranberry mixture over the oranges. Sprinkle the nuts on top. Garnish with mint, if desired.
This can be made 3 days ahead. Store the nuts airtight at room temperature. Cover and chill the cranberry mixture.
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