Trail mix isn’t only for the trail. I love having this around for football parties, as a little something sweet on a cheese platter, or over the top of vanilla or better yet, cinnamon ice cream. The crystalized ginger chunks are tart bursts of sunshine on a cold autumn day.

Ingredients

2 tablespoons maple syrup

1/4 cup packed dark brown sugar

1/4 cup unsweetened cranberry juice

3/4 teaspoon ground cinnamon

3/4 cup crystalized ginger, diced into 1/4″ pieces

1 cup dried apples*, diced into 1/3″ pieces

3/4 cup dried sour cherries

2 cups raw pecans halves and pieces

2 cups raw walnuts

1 teaspoon fine sea salt

Nonstick cooking spray

Directions: 

Heat oven to 325 degrees F. Spray a rimmed baking sheet with nonstick cooking spray.

Set aside.

In a small saucepan, combine the maple syrup, brown sugar, cranberry juice, and cinnamon over medium heat. Cook, stirring constantly, until the sugar has dissolved.

In a medium bowl, mix together the  pecans, walnuts, crystalized ginger, dried apples, and salt. Pour the maple mixture over the nut mixture and stir until combined. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes. Remove the baking sheet from the oven.

Stir in the dried cherries and bake for an additional 10 minutes. Cool completely. Store airtight in a plastic container for up to 1 week.  

*Chef’s note: use soft and chewy dried apples, not the thin brittle type