Walnut & Cranberry Broccoli

A nice side dish for fall/Thanksgiving.

Source: Rachaelraymag.com

• 1/2 cup dried cranberries

• 1 tablespoon plus 1 tsp sherry vinegar

• 1/2 cup coarsely chopped walnuts

• 2 1/2 tablespoons EVOO

• 2 tablespoons sugar

• 2 heads broccoli, cut into 1-inch florets, stems cut on an angle 1/4-inch thick

• salt and pepper

1. Preheat the oven to 350 degrees . In a small bowl, combine the cranberries, 14 cup hot water and 1 tbsp. sherry vinegar. Let stand until the water is cooled and the cranberries are slightly plumped. [Make ahead: Cover and refrigerate for up to 2 days. Let stand at room temperature for 1 hour before using.]
2. Spread the walnuts on a baking sheet. Roast, stirring once, until fragrant and lightly browned, about 10 minutes. Transfer to a medium bowl, drizzle with 112 tsp. EVOO and sprinkle with the sugar; toss well. Let cool. [Make ahead: Seal in an airtight container and store at room temperature for up to 1 day.]
3. Fill a 6-qt. pot with 3 inches of water and bring to a boil. Add the broccoli; cover and simmer for 5 minutes. Drain in a colander and rinse with cold water until cool. Drain well and pat dry, then coarsely chop. [Make ahead: Transfer to a serving bowl, cover and refrigerate for up to 2 days. Let stand at room temperature for 1 hour before proceeding.]
4. Pour the cranberries and their juices over the broccoli. Add the remaining 2 tbsp. EVOO and 1 tsp. vinegar; toss well. Season with salt and pepper, then sprinkle the walnuts on top. Serve at room temperature.