Peachy the Magazine December 2013 - Page 33

ENTERTAINING I love homemade Christmas gifts from the kitchen. Granola is perfect to give. Candied orange peel is the star of this granola. It will keep up to 2 weeks in an airtight container making it easy to have on hand when you have guests. Top ice cream, yogurt, or fruit for a little sweet and crunch. CRANBERRY AND ORANGE GRANOLA Makes 4 cups 2 cups old-fashioned oats 1 cup sliced almonds Nonstick vegetable oil spray ?2 cup pure maple syrup (preferably Grade B) 1 1 tablespoon unsalted butter, melted 1 teaspoon hazelnut or grapeseed oil ?4 cup dried cranberries 1 ?4 cup golden raisins 1 ?3 cup candied orange peel, sliced into long, thin strips 1 Preheat oven to 300°. Spread oats on a large rimmed baking sheet. Toast, stirring occasionally, until lightly browned and fragrant, about 20 minutes. Transfer to a heatproof bowl; add almonds and let cool slightly. Coat same baking sheet with nonstick spray. Whisk maple syrup, butter, and hazelnut oil in a small bowl to blend. Pour syrup mixture over oats; stir thoroughly to coat. Spread mixture on prepared sheet. Bake granola, stirring occasionally, until the oats are light golden, about 15 minutes. Stir in the cranberries and raisins; bake for 10 minutes longer. Remove granola from oven and let cool slightly. Stir in the orange peel. Let cool completely, then break into pieces. Store airtight at room temperature for up to 2 weeks. n PLAN AHEAD! OCTOBER / NOVEMBER 2013 33