Walnut Cranberry Orange Salad with Mint

6 tbsp honey
1 1/2 tbsp water
3/4 tsp ground allspice
1/2 tsp salt
1/4 tsp ground ginger
1 cup walnuts, halves and pieces
2 tbsp sugar
3/4 cup water
3/4 cup cranberry juice
1/2 cup dried cranberries
8 oranges, peeled
Mint leaves

Preheat oven to 365 F. Line baking sheet with parchment paper.
Mix first 5 ingredients in large bowl to blend. Add nuts; too to coat well. Strain nuts, reserving liquid. Transfer nuts to baking sheet. Sprinkle nuts with sugar. Bake until golden brown, about 17 minutes. Cool completely.
Whisk 3/4 cup water, cranberry juice, and reserved liquid from nuts in medium saucepan to blend. Stir in dried cranberries. Bring to a boil.
Reduce heat to medium-low and simmer until cranberries soften and liquid is reduced to a thin syrup, abut 20 minutes.
Arrange orange slices on a platter. Spoon cranberry mixture over.
Sprinkle nuts over. Garnish with mint,if desired.