Recipe created by Cristina Ferrare
November 02, 2011
Serves 8 to 10
1 package fresh cranberries
1 cup granulated sugar
1 cup fresh orange juice
½ cup chopped walnuts
1 tablespoons chopped mint
Toast the walnuts first.
Place the walnuts in a small dry frying pan and turn the heat to medium high. Shake the pan like you would popcorn to keep them from burning. As they start to toast they will turn a deeper color and release their natural oils, about five minutes. Be careful and don’t burn them as they will taste bitter and you would have to start all over again!
Place the sugar, orange juice and cranberries in a stock pot and bring to a boil. Boil gently until you start to hear the cranberries pop then boil for 5 minutes more. Remove from the heat and cool to room temperature before you store them in the refrigerator in an airtight container. Just before serving add the toasted walnuts and fresh mint.
Serve cold or at room temperature.
Printed from Oprah.com on Saturday, December 7, 2013