Appy Holidays

Not a typo! We'll be noshing our way through the season on these partyworthy nibbles. And we wish the same for you and yours.

- LIDEY HEUCK

Easy Cheese Board Upgrades

Maple-Roasted Spiced Nuts

ACTIVE TIME 10 MINUTES

TOTAL TIME 45 MINUTES

SERVES 8

1/2 cup pure maple syrup

1 Tbsp. finely chopped fresh rosemary

1/2 tsp. Chinese five spice

1/4 tsp. cayenne

Freshly ground black pepper

3 cups mixed unsalted nuts (such as almonds, cashews, walnuts, and pecans)

3/4 tsp. kosher salt

PREHEAT oven to 375°F. Line a large rimmed baking sheet with parchment paper.

STIR together maple syrup, rosemary, Chinese five spice, cayenne, and a few grinds of pepper in a medium bowl. Add nuts and stir to coat.

SCRAPE nuts and maple syrup mixture onto prepared baking sheet; spread into an even layer.

BAKE for 10 minutes. Sprinkle with salt; stir nuts and spread into an even layer. Bake until nuts are deep golden and maple syrup mixture is bubbly, thickened, and sticking to nuts, 10 to 12 minutes, stirring twice more during bake time. (Nuts will continue to crisp after baking.)

LET cool completely before serving, about 15 minutes. Store nuts in an airtight container at room temperature for up to 3 days.

Clementine, Cranberry & Ginger Marmalade

ACTIVE TIME 50 MINUTES

TOTAL TIME 2 HOURS, 20 MINUTES

SERVES 6

1 lb. (about 4) clementines

1/2 cup fresh or thawed frozen cranberries

1 cup granulated sugar

1 Tbsp. grated fresh ginger (from a 3-in. piece)

1 pinch kosher salt

WASH, dry, and peel clementines. Set fruit aside and discard about half of peels. Using a paring knife, remove and discard any thick areas of white pith on remaining peels (some lingering pith is OK). Slice peels into very thin strips, cutting in half crosswise any that are longer than 1 inch. (You should have about 1/3 cup sliced peels.)