Cran Raisin Walnut Stuffing Recipes

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CRANBERRY-WALNUT STUFFING



Cranberry-Walnut Stuffing image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, plus more for the baking dish
1 1/2 cups walnuts
8 ounces sweet Italian sausage, casings removed
2 celery stalks, chopped
1 medium onion, chopped
Kosher salt and freshly ground black pepper
1 cup dried cranberries
One 14-ounce package cornbread stuffing mix, such as Pepperidge Farm
1 tablespoon finely chopped fresh sage
2 teaspoons finely chopped fresh thyme
2 cups turkey or chicken stock
1 large egg, lightly beaten

Steps:

  • Preheat the oven to 400 degrees F. Lightly butter a 2- to 3-quart glass or ceramic baking dish.
  • In a dry saute pan set over medium heat, toast the walnuts until lightly golden brown, about 5 minutes; cool and chop.
  • Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the celery, onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute, and then remove from the heat.
  • In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. Mix together the stock and egg in a large measuring cup, then add it to the mixing bowl along with the sausage-vegetable mixture. Add 1/2 teaspoon each salt and pepper and stir gently to combine thoroughly.
  • Transfer the stuffing mixture to the baking dish and bake until hot and golden brown on top, 30 to 40 minutes. Serve hot.

STUFFING WITH GOLDEN RAISINS AND WALNUTS



Stuffing with Golden Raisins and Walnuts image

Provided by Sandra Lee

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 12

Nonstick cooking spray
3/4 cup golden raisins
2 tablespoons canola oil
1 medium onion, chopped
2 celery stalks, chopped
Kosher salt and freshly ground black pepper
2 teaspoons poultry seasoning
1 loaf stale bread, cubed
1 cup walnuts, toasted and coarsely chopped
1/4 cup chopped fresh parsley leaves
2 tablespoons chopped fresh sage leaves
2 (14 1/2-ounce) cans chicken broth

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray. Place the raisins in a small bowl and cover with 1 cup hot water. Set aside.
  • Heat the oil in a large skillet over medium heat. Add the onions and celery, season with salt, pepper, and poultry seasoning, and cook until softened, 6 to 7 minutes.
  • Drain the raisins, reserving the liquid, and put them into a large bowl with the bread, walnuts, parsley, and sage. Add the cooked onions and celery. Mix everything together, pour over the chicken broth, season with salt and pepper, and mix again. If the mixture seems too dry, add some of the reserved soaking liquid from the raisins. Spoon the stuffing into the prepared baking dish (stuffing can be made ahead to this point, covered, and refrigerated overnight). Bake until the top is golden brown, about 30 minutes.

CRANBERRY AND WALNUT STUFFING



Cranberry and Walnut Stuffing image

This simple turkey stuffing recipe is studded with dried cranberries, walnuts, celery, and onions, and scented with a mix of fresh herbs, for an easy and comforting addition to your Thanksgiving table.

Provided by Heidi

Categories     Side Dish

Time 1h10m

Number Of Ingredients 12

10 cups unseasoned dry bread cubes
2 cups walnuts (, chopped)
1 cup dried cranberries
9 tablespoons butter
3 celery stalks (, chopped)
2 large yellow onions (, chopped)
1/4 cup Italian parsley (, chopped)
1 tablespoon ground sage
1 tablespoon ground thyme
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 - 2 cups chicken broth

Steps:

  • Preheat oven to 350°F.
  • Place bread cubes, walnuts and cranberries in large bowl and set aside.
  • Coat a 9x13-inch baking pan with 1 tablespoon butter.
  • Melt remaining butter in skillet over medium-high heat and add celery and onions. Cook 4-5 minutes, or until softened and lightly browned, stirring frequently. Add parsley, ground sage, thyme, kosher salt and pepper and mix well. Add mixture to bread cube mixture and toss to combine.
  • Drizzle 1 1/2 cups of the chicken broth over mixture in bowl, and stir to combine. Add more chicken broth and salt and pepper as desired.
  • Place stuffing in prepared pan and bake, uncovered, until top is lightly browned, about 50-60 minutes.

Nutrition Facts : Calories 560 kcal, Carbohydrate 55 g, Protein 13 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 34 mg, Sodium 1729 mg, Fiber 7 g, Sugar 16 g, ServingSize 1 serving

CRAN-RAISIN WALNUT STUFFING



Cran-Raisin Walnut Stuffing image

A stuffing that I made for a big turkey dinner last night. 3 Qts cooked, and gone before the night was out. I used a loaf of Wheat French bread for the bread cubes, so I could claim this was a healthy recipe! Amounts are approximate, since I just tossed it together.

Provided by Jen Hill

Categories     < 60 Mins

Time 45m

Yield 12 serving(s)

Number Of Ingredients 13

8 cups cubed French bread
1 cup walnuts
1/2 cup dried cranberries
1/2 cup raisins
1 (14 1/2 ounce) can reduced-fat chicken broth
1 cup chopped celery
1 1/2 cups chopped onions
6 tablespoons butter or 6 tablespoons margarine
2 teaspoons parsley
1 teaspoon poultry seasoning
1 teaspoon ground sage
1 teaspoon thyme leaves
salt and pepper

Steps:

  • Saute onions and celery in butter until tender.
  • While cooking above, heat cranberries and raisins in the chicken broth over low heat to plump.
  • In a large bowl, mix bread cubes, walnuts and spices.
  • Add remaining ingredients and toss well to ensure the mixture is evenly moist.
  • Place in covered caserole dish and cook at 325°F for 30 minutes.
  • If you like a crispy top, remove lid for last 5 minutes of cooking.

Nutrition Facts : Calories 378.7, Fat 14.8, SaturatedFat 4.8, Cholesterol 15.3, Sodium 569, Carbohydrate 53.3, Fiber 4.1, Sugar 5.2, Protein 9.5

CRANBERRY NUT STUFFING



Cranberry Nut Stuffing image

This recipe is perfect for your Thanksgiving get-together. The cranberries really make it different from other stuffing. You will be asked for the recipe from all of your guests!-Judy Toth, Hyde Park, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 6-8 servings.

Number Of Ingredients 12

2 medium onions, chopped
2 celery ribs, chopped
1/2 cup butter
6 cups cubed crustless day-old bread
1/2 cup chopped walnuts or hazelnuts
1-1/2 teaspoons poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup chopped fresh cranberries
3 large eggs, beaten
1-1/2 cups chicken broth
2 tablespoons brown sugar

Steps:

  • In a skillet, saute onions and celery in butter until tender; transfer to a large bowl. Stir in bread cubes, nuts, poultry seasoning, salt and pepper. Add cranberries; toss lightly to mix. , In a small bowl, combine eggs, broth and brown sugar; pour over bread mixture. Mix lightly until bread is moistened. Place in a greased 2-qt. casserole. , Cover and bake at 325° for 45 minutes. Uncover and bake 15 minutes more. Serve with leftover turkey.

Nutrition Facts : Calories 286 calories, Fat 19g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 614mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 3g fiber), Protein 8g protein.

WILD RICE, WALNUT, AND CRANBERRY DRESSING



Wild Rice, Walnut, and Cranberry Dressing image

For guests who prefer rice dressings to bread stuffings, this version, studded with toasted walnuts and dried cranberries, is a welcome addition to the holiday table.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 1h15m

Number Of Ingredients 8

2 tablespoons unsalted butter
1 large onion (2 cups), finely chopped
4 garlic cloves, minced
Kosher salt and freshly ground pepper
2 boxes (6 ounces each) wild-rice blend (discard seasoning packets)
1 1/2 cups toasted walnuts, broken into small pieces
1/2 cup dried cranberries
1/2 cup finely chopped fresh flat-leaf parsley

Steps:

  • In a large saucepan with a tight-fitting lid, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened and golden brown, about 8 minutes. Add garlic; cook until fragrant, about 1 minute. Season generously with salt and pepper.
  • Add 3 cups water; bring to a boil. Stir in wild-rice blend. Return to a boil; reduce heat to a simmer. Cover; cook over low heat until rice has absorbed all liquid, about 30 minutes. Remove from heat; let stand, covered, for 10 minutes.
  • Transfer rice to a large bowl. Stir in walnuts, cranberries, and parsley; season again with salt and pepper. Serve immediately, or hold at room temperature for up to 5 hours.

Nutrition Facts : Calories 332 g, Fat 16 g, Protein 8 g

RAISIN WALNUT STUFFING



Raisin Walnut Stuffing image

Provided by My Food and Family

Categories     Recipes

Time 20m

Number Of Ingredients 11

1 large bag dry bread crumbs, enough to stuff a 20 lb. turkey (not season)
1 whole stick butter
1 large onion, chopped
3 stalk s celery, chopped
1 cup SunMaid brand raisins
1-1/2 cups chopped walnuts, but not too fine you want to see the walnuts in the stuffing
1 teaspoon sage
1/2 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups water

Steps:

  • Put dry bread crumbs in a large bowl - set aside.
  • Melt butter in frying pan and add all ingredients, except the water and bread crumbs. Cook on medium heat until the onions and celery are transparent, but not burned. Turn off burner.
  • Add the water to mixture and add all at once to the dry bread crumbs. Depending on climate you may want to add a little less or more water to moist the bread crumbs but not too wet! Once stuffing is cooled down, stuff your turkey.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

WALNUT-HERB STUFFING



Walnut-Herb Stuffing image

To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h

Number Of Ingredients 15

1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
3 tablespoons unsalted butter, plus more for baking dish
1 medium yellow onion, diced medium
2 large celery stalks, diced medium
4 garlic cloves, roughly chopped
1 cup golden raisins
1 cup roughly chopped toasted walnuts
2 tablespoons chopped fresh sage leaves
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
Coarse salt and ground pepper
1/2 cup roughly chopped fresh parsley leaves
3 large eggs, lightly beaten
3 cups low-sodium chicken broth

Steps:

  • Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
  • Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add raisins, walnuts, sage, oregano, rosemary, and thyme leaves and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
  • Add parsley, eggs, and bread; stir to combine. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

Nutrition Facts : Calories 381 g, Fat 17 g, Fiber 4 g, Protein 11 g, SaturatedFat 5 g

CRANBERRY STUFFING



Cranberry Stuffing image

This is an original recipe for those who like trying something a little different. Using cranberries, walnuts, and golden raisins, you can make a stuffing that sweetens your Thanksgiving meal! I'm not actually sure how well it does when baked in a turkey. I find that putting stuffing in the bird tends to dry the bird.

Provided by DAELAYNA

Categories     Side Dish     Casseroles

Time 1h

Yield 12

Number Of Ingredients 9

1 (1 pound) loaf sourdough bread, cut into 1/2-inch cubes
1 ½ cups dried cranberries
1 ½ cups golden raisins
1 cup chopped walnuts, toasted
2 tablespoons brown sugar
½ cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  • Combine the bread, cranberries, raisins, and walnuts in a large bowl. Whisk together the brown sugar and butter in a separate bowl; season with cinnamon, nutmeg, and salt; stir into the bread cubes until evenly distributed. Spread the mixture into the prepared dish.
  • Bake in the preheated oven until crisp on top, 45 to 60 minutes.

Nutrition Facts : Calories 362.4 calories, Carbohydrate 53.8 g, Cholesterol 20.3 mg, Fat 15.1 g, Fiber 3.2 g, Protein 6.6 g, SaturatedFat 5.7 g, Sodium 300.3 mg, Sugar 27.4 g

WALNUT STUFFING



Walnut Stuffing image

Toasted walnuts and other flavorful ingredients make this stuffing perfect alongside roasted turkey.-Billie Moss, Walnut Creek, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 11

1 large onion, chopped
2 garlic cloves, chopped
1/4 cup butter
4 cups soft bread crumbs
1-1/2 cups coarsely chopped walnuts, toasted
1/2 cup grated Parmesan cheese
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs or 1/2 cup egg substitute
1/2 cup chicken broth

Steps:

  • In a small skillet, saute onion and garlic in butter until tender. In a bowl, combine the bread crumbs, walnuts, cheese, rosemary, salt and pepper; stir in onion mixture. Beat eggs and broth; add to the bread mixture. , Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 35-40 minutes. Uncover; bake 5-10 minutes longer or until browned.

Nutrition Facts :

SIMPLE CRANBERRY AND TOASTED WALNUT STUFFING



Simple Cranberry and Toasted Walnut Stuffing image

This recipe was in the latest (Fall 2005) edition of Kraft What's cooking. It looks so tempting and is so easy to make. Prep time 5 minutes. Make your traditional stuffing and have this as a lighter side dish. I made this stuffing for Thanksgiving--made it in the morning and popped it in the oven 35 minutes (350°F) before serving--everyone raved about it

Provided by Bergy

Categories     Low Cholesterol

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup water
1/2 cup dried cranberries
2 tablespoons margarine or 2 tablespoons butter
1 (120 g) package stove top for chicken flavor stuffing mix
1/2 cup walnut pieces, toasted

Steps:

  • Bring 1 cup water, cranberries & margarine (butter) to a boil.
  • Stir in stuffing mix, cover, remove from heat, let stand 5 minutes.
  • Fluff with a fork and stir in walnuts.
  • If you wish sprinkle some fresh chopped parsley over top.
  • That's it - Serve.

Nutrition Facts : Calories 266.1, Fat 16.5, SaturatedFat 2.1, Cholesterol 1.2, Sodium 527.8, Carbohydrate 25.4, Fiber 2.3, Sugar 3.9, Protein 6.1

3-INGREDIENT THANKSGIVING STUFFING



3-Ingredient Thanksgiving Stuffing image

Cranberry-nut bread and sweet Italian sausage pack a surprising amount of flavor into this super-simple stuffing.

Provided by Anna Stockwell

Categories     3-Ingredient Recipes     Thanksgiving     Stuffing/Dressing     Cranberry     Celery     Sausage     Side

Yield Serves 8-10

Number Of Ingredients 6

1 tablespoon olive oil, plus more for pan
1 1/2 pounds sweet Italian sausage, casing removed
3 large celery stalks, sliced crosswise into 1/4" pieces (about 2 cups); plus whole leaves for serving (optional)
2 (1-pound) loaves cranberry-nut bread, cut into 1" cubes
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 350°F. Oil a 3-qt. baking dish. Heat remaining 1 Tbsp. oil in a large skillet over high. Cook sausage, breaking up into pieces with the back of a spoon, until just beginning to brown, about 5 minutes. Add sliced celery and continue to cook, stirring often, until sausage is cooked through, 5-7 minutes. Transfer sausage mixture with drippings to a large bowl. Add bread and toss to combine.
  • Add 2 cups water to hot skillet; heat over medium-high, scraping up brown bits with a spoon; season with salt and pepper. Pour over bread mixture, then toss to combine. Transfer to prepared baking dish and cover tightly with foil.
  • Bake stuffing 40 minutes. Uncover and continue to bake until top is lightly browned and crisp, 20-25 minutes more. Top with celery leaves, if desired.
  • Do Ahead
  • Stuffing can be made 4 hours ahead; store at room temperature and rewarm before serving.

CRANBERRY-WALNUT STUFFING



Cranberry-Walnut Stuffing image

You know what people love even more than a side dish of savory stuffing? That same stuffing-studded with dried cranberries and chopped walnuts.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 6 servings.

Number Of Ingredients 3

1 pkg. (6 oz.) STOVE TOP Traditional Sage Stuffing Mix
1/4 cup dried cranberries
1/4 cup chopped walnuts

Steps:

  • Prepare stuffing mix according to package directions, adding cranberries and walnuts with the stuffing mix.

Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

CRANBERRY STUFFING



Cranberry Stuffing image

With their delightfully chewy texture and sweet-tart flavor, dried cranberries are the perfect addition to stuffing. So this Thanksgiving, why not make cranberry stuffing for a lovely fruity variation on what's otherwise a completely classic recipe. With plenty of butter and traditional aromatics in the mix-sage, thyme, onion-bread soaks up all sorts of rich flavor. Once you get a taste of this dish, we think you'll agree dried cranberries are the ingredient you didn't know your Thanksgiving stuffing was missing!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 18

Number Of Ingredients 9

1 cup butter or margarine
3 medium celery stalks (with leaves), chopped (1 1/2 cups)
3/4 cup finely chopped onion
9 cups soft bread cubes (15 slices)
1/2 cup dried cranberries or golden raisins
2 tablespoons chopped fresh or 1 1/2 teaspoons dried sage leaves
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and ingredients; toss.
  • Stuff turkey just before roasting.

Nutrition Facts : Calories 160, Carbohydrate 14 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg

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CRANBERRY AND GOLDEN RAISIN RELISH RECIPE | BON APPéTIT
2021-10-19 Preparation. Cook cranberries, ginger, raisins, sugar, orange juice, butter, allspice, and a big pinch of salt in a medium saucepan over medium heat, stirring occasionally and reducing heat as ...
From bonappetit.com


CRANBERRY WALNUT STUFFING
2014-11-18 Into a 10″ x 8″ pan (or something similar), add bread, cooked vegetables, kale, cranberries, walnuts, fresh herbs, salt, and pepper. Stir together until evenly combined. Pour stock over stuffing and stir again to evenly coat. Drizzle the top with olive oil. Bake for 30 minutes until golden (or use as stuffing for the turkey). Serve warm.
From thefauxmartha.com


CRANBERRY NUT STUFFING - PEPPERIDGE FARM
Add the celery and onion and cook until they're tender, stirring occasionally. Remove the saucepan from the heat. Stir the broth, cranberries and walnuts in the saucepan. Add the stuffing and mix lightly. Spoon the stuffing mixture into a 2-quart casserole. Bake at 325°F. for 30 minutes or until the stuffing mixture is hot.
From pepperidgefarm.com


CARROT SLAW WITH CRANBERRIES, TOASTED WALNUTS & CITRUS VINAIGRETTE
Instructions. Set oven rack to middle position and preheat oven to 350 degrees. Place walnuts on baking sheet and bake until toasted and fragrant, 7-10 minutes. Set aside to cool. Combine all remaining ingredients in a large bowl and toss well. Cover and refrigerate for at least 15 minutes to allow the flavors to blend.
From onceuponachef.com


EASY SAUSAGE, CRANBERRIES AND WALNUTS STUFFING - THE BOSSY KITCHEN
2022-06-08 Instructions. Preheat oven to 375F. Chop the sausage and bacon and place them in a pan. Cook them until brown for 5-6 minutes. Add chopped celery and chopped green onion to the pan and cook them together with the meat until translucent. In a big bowl, place the bread crumbs. Pour the chicken broth over and mix.
From thebossykitchen.com


CORNBREAD, CRANBERRY AND WALNUT STUFFING
2018-11-19 Print RecipeCornbread, Cranberry and Walnut Stuffing. Preheat oven to 400 degrees. Coat a 13 x 9 inch baking dish with cooking spray. Whisk the milk and eggs in a large bowl; stir in the muffin mix and let stand 2 minutes. Pour into the prepared baking dish and bake 20 minutes until a toothpick inserted in the center comes out clean.
From asweetandsavorylife.com


CRANBERRY RAISIN BREAD STUFFING | GMSQ.GRUNDFOS.COM
2022-02-01 Nutritions of Cranberry Raisin Bread Stuffing calories: 120 calories carbohydrateContent: 8 grams cholesterolContent: 25 milligrams fatContent: 9 grams fiberContent: 1 grams saturatedFatContent: 6 grams sodiumContent: 310 milligrams sugarContent: 6 grams. Tags: Side Dishes Oven Thanksgiving Low Carb Browning Low …
From gmsq.grundfos.com


STUFFING WALNUTS RAISINS - RECIPES | COOKS.COM
Mix walnuts and raisins, place 1 spoonful in ... fill 1/4 inch. Cover and bake at 375 degrees for 45 minutes. Servings: 6. Cover and bake at 375 degrees for 45 minutes. Servings: 6.
From cooks.com


SAUSAGE, CRANBERRY & WALNUT STUFFING - FOOD LION
2019-11-29 Directions. Preheat oven to 350 degrees. Spread cubed bread into a large baking sheet, and bake for about 10-15 minutes (until crisp). While bread is baking, heat a large skillet over medium heat.
From foodlion.com


WALNUT AND CRANBERRY STUFFING - CALIFORNIA WALNUTS
Preheat oven to 350°F. Lightly butter 9X13 glass baking dish and set aside. Spread the bread cubes on a baking sheet and bake until slightly toasted, about 12 minutes. Set aside. Sauté the walnuts in a dry sauce pan over medium-high heat for about 3 minutes, or until lightly toasted. Set aside. Add the cranberries and sugar to the same sauce pan.
From walnuts.org


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