Spread 1 cup raw pecan halves, 1/2 cup raw cashews, and 1/2 cup raw almonds in a single layer on a parchment paper-lined baking sheet.
Bake 10 minutes or until lightly toasted and fragrant, stirring once.
Remove from oven, and transfer to a bowl. Reduce oven temperature to 30
Bring 1/4 cup maple syrup, 1 tsp. vanilla extract, 1/4 tsp. ground cinnamon, 1/4 tsp. ground ginger, 1/8 tsp. ground nutmeg, and a pinch each of ground cloves and table salt to a rolling boil in a saucepan over medium-high heat.
Drizzle hot syrup over nut mixture in bowl; toss to coat.
Spread coated nut mixture in a single layer on same parchment-lined baking sheet.
Bake at 300 for 25 to 30 minutes or until glaze begins to harden.
Spread mixture onto lightly greased parchment paper, and cool completely.
Transfer to a bowl, and stir in 1/4 cup each dried cranberries and 1/2-inch-thick crystallized ginger slices.
