Fresh cranberries get crunch from walnuts and an infusion of sweetness from dried cherries in this take on a classic marmalade. Leftovers are great on a turkey sandwich. Source: EatingWell Magazine, November/December 2007

Kathy Farrell-Kingsley
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar, water, port (or wine), cinnamon and nutmeg in a medium nonreactive saucepan (see Note); bring to a boil. Add cherries and cook for 1 minute. Stir in cranberries; return to a boil. Reduce heat and simmer until about half the cranberries pop, 10 to 12 minutes. Remove from the heat.

    Advertisement
  • Stir in walnuts and orange zest. Let cool completely. (The marmalade will thicken as it cools.) Serve at room temperature or chilled.

Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Tip: To toast chopped walnuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Note: A nonreactive pan--stainless steel, enamel-coated or glass--is necessary when cooking acidic foods, such as tomato or lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.

Nutrition Facts

105 calories; 3.1 g total fat; 0.2 g saturated fat; 2 mg sodium. 53 mg potassium; 16.7 g carbohydrates; 1.5 g fiber; 13 g sugar; 1.5 g protein; 157 IU vitamin a iu; 3 mg vitamin c; 2 mcg folate; 7 mg calcium; 13 mg magnesium; 10 g added sugar;

Reviews (17)

Read More Reviews
17 Ratings
  • 5 star values: 5
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
11/21/2013
Use instead of sugar Use Agavi Nectar instead of sugar this will be more healthy and burns in the body evenly no spikes. Read More
Rating: 5 stars
11/22/2012
Flavorful simple and the only recipe I use now! I've made this for the last three years and always get compliments and requests to make this each time we have a holiday get-together. I don't change a single thing. The port works well though I would think marsala would be wonderful too. Definitely toast the walnuts if you're adding them I've made it without and liked it just as much. I let most of the cranberries pop while simmering. Dish sets perfectly and is fantastic made the day before. The cherries orange zest nutmeg wine...it's just a great mix. So easy to make and tastes like a gourmet recipe. Make this! Pros: Easy flavorful sweet tart make ahead Read More
Rating: 4 stars
10/31/2011
This is so good! I've never made cranberry sauce before and this was a total success. The cherries really make it fantastic. I used a full teaspoon of orange zest and pecans instead of walnuts. Excellent left-overs great with steel cut oats for breakfast. I'll be making it again for Christmas! Beth Milwaukee WI Read More
Advertisement
Rating: 4 stars
10/31/2011
This has become a regular in my rotation - easy impressive and absolutely delicious. As the others wrote- you're only limited by your imagination this is good on many different items..I love it mixed with plain yogurt and wheat germ. David Hartford CT Read More
Rating: 4 stars
10/31/2011
This is REALLY good. I made it last year for Thanksgiving and then the whole family requested it for Christmas. It is now part of the family holiday tradition. Delicious! Meredith Charleston SC Read More
Rating: 4 stars
10/31/2011
It was easy to make very good keeps well and can be used as a topping on lots of other things. Katherine Boulder CO Read More
Advertisement
Rating: 4 stars
10/31/2011
I thought this was very good but it probably had a little too much wine. I did use port so maybe next time I will just try a sweet red wine. Or reduce the wine to 1/4 cup. Angela Westand MI Read More
Rating: 4 stars
10/31/2011
This was great on Thanksgiving. Used it on steelcut oatmeal the next day on pancakes the next day and on lo-fat chocolate ice cream the next day. Will definitely make it again next year. Substituted canned dark cherries for dried and used the syrup for the water. anonymous Lancaster PA Read More
Rating: 4 stars
10/31/2011
Tart and sweet easy to make and guests loved it. Anonymous The Villages FL Read More
Rating: 4 stars
10/31/2011
This recipe has too many carbs for a diabetic. I try hard to maintain my per meal carbs to 20 carbs total. This recipe has 14 per serving. James W Hunt Chula Vista CA Read More
Rating: 4 stars
10/31/2011
Very good. Dry cherries are a nice change. I tried this without the walnuts the first time but will add them next time. Laura Wilton NH Read More
Rating: 4 stars
10/30/2011
Really good. This will replace the recipe I've used for years however I think I'm going to add one or two cloves next year. Read More
Rating: 4 stars
10/30/2011
I made this for Thanksgiving & was asked to make it again for Christmas it was requested! Really enjoyed it. The only changes I made was using 1 tsp. of liquid Stevia in place of the sugar & I used a full cup of toasted walnuts instead of 3/4 c. Read More
Rating: 5 stars
10/29/2011
OMG!!!!!!!!!!!!!!! I could rave about this one EW! So glad I found this recipe....going forward I've even bought 3 extra bags of berries to keep frozen for year round use. I think this would be a delicious foil for roasted pork Swedish meatballs and many savory dishes as well as the sweet/breakfast ideas other commentors mentioned. Glad I listened to the pro liquor people......I added Marsala and it was perfect. Easy to make makes a good amount and thickens so well. Can't wait til turkey day - thanks! Read More
Rating: 5 stars
10/29/2011
OMG!!!!!!!!!! Super delicious! So good infact that I went back to my grocery store & bought 4 bags of cranberries to keep in the freezer. This would be so good with savory foods Swedish Meatballs Roasted Chicken/Pork as well. I used Marsala wine and a tad more orange zest. It thickens well as stated as it sits. Great recipe! Read More
Rating: 5 stars
10/29/2011
I fixed this last year for Thanksgiving. My family told me I should never experiment with the cranberry part of the menu again. This was what they wanted from now on. Read More
Rating: 5 stars
10/29/2011
This is so incredibly delicious and soooo easy to make. I made for Thanksgiving and made the day before. I heated up briefly in the microwave just to warm up to room temp. Everyone loved it. I froze the leftovers and ate with some chicken. Will definitely be making again and again and again. Read More