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ingredients in a medium sized bowl to blend.
Add nuts and toss to coat.
Strain nuts by removing with slotted spoon or pouring into a
strainer.
Reserve liquid.
Transfer nuts to a baking sheet, sprinkle nuts with sugar.
Bake
until golden brown, stirring occasionally, approximately 15 minutes.
Remove from the oven and
transfer the nuts to a bowl so that as they cool they don't stick to the parchment. Set aside.
In
a medium saucepan, stir together the water, cramberry juice and reserved sauce from the nuts.
Bring
to a boil, stir in dried cranberries.
Reduce heat to medium low and simmer until the cranberries are soft and the liquid is reduced
to thin syrup, approximately 20 minutes.
Arrange orange slices on a platter.
Spoon the
cranberry sauce over the slices and sprinkle with nuts.
*Note: The nuts and cranberry sauce can be made three days ahead. Store nuts in an airtight
container and the sauce covered in the refrigerator.
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