N Common Spring 2017 - Page 39

D IY W E D D IN G N T R E A T S Spring Wedding Preview Traditional Champagne Punch Candied Walnuts I ngredients I ngredients 2 cups cranberry juice cocktail 1 (12-ounce) can frozen orange juice concentrate, thawed 1 cup lemon juice 1 cup sugar 1 bottle of a Moscato or Riesling white or pink wine (sweet dessert wine) 2 bottles chilled champagne 1 cup walnut halves/pieces (you can use pecans or almonds) 1/4 cup white granulated sugar 1 Tbsp unsalted butter D irections 1. Heat a medium skillet over medium heat, add 1 cup walnuts, 1/4 cup granulated sugar and 1 Tbsp butter. A non-stick skillet is best. D irections Combine Cranberry Juice, Orange Juice Concentrate, Lemon Juice and sugar. Stir well and chill for 8 hours. Pour chilled liquid into a chilled punch bowl. Pour in sweet wine and champagne gently. 2. Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn’t burn (especially towards the end).  When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated. This punch is pretty with a fruit or flower ice ring. Pinterest has some wonderful ideas and instructions. You can even use a couple of cranberries in each glass for a little extra sweetness.  3. Transfer immediately onto a sheet of parchment paper and separate the nuts right away. You can spoon into clusters if you like. Work quickly as the coating will harden rapidly. It should take between 5 to 7 minutes for the coating to harden. Place them into a beautiful bowl and your guests will love them. They are even fabulous on salads. NCOMMON   39 SPRING 2017