Preheat oven to 325F. 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 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 boil. Reduce heat to medium-low and simmer until cranberries soften and liquid is reduced to thin syrup, about 20 minutes. (Can be made 3 days ahead. Store nuts airtight at room temperature. Cover and chill cranberry mixture.) Prepare orange slices and chill. When ready to serve, arrange orange slices on platter (or 8 salad plates). Spoon cranberry mixture over. Sprinkle nuts over. Garnish with mint, if desired. Serves 8. Posted to MM-Recipes Digest by "Beth Ide"
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 8|
|Calories from Fat: 167 (54%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 13.3g|
|Cholesterol 0mg||0 %|
|Sodium 2.1mg||0 %|
|Potassium 376.8mg||10 %|
|Total Carbohydrate 35.6g||10 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 30.1g|
|Protein 5.6g||8 %|
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Calories per serving: 307
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