- Cook Time
- Prep Time
- 8 ServingsServings
- 1/2 cup California Zinfandel (or any red wine)
- 1 cup dried cranberries
- 1 small blood or naval orange
- 1 tablespoon honey
- 2/3 cup toasted coarsely chopped walnuts
1 In a small pan bring 1/2 cup Zinfandel to a simmer.
2 Add the dried cranberries, remove from heat, cover the pan, and let stand till wine is absorbed (about 15-20 minutes).
3 While the cranberries rest, peel and remove the white pith from the orange.
4 Holding the orange above a bowl, slice the sections of orange (supreme) and drop them into the bowl.
5 To the cranberries add the honey, to your taste.
6 Stir in the orange sections, with juice, and add the toasted walnuts, serve.
Source: California Walnut Board