Recipe Image

Cranberry, Cherry & Walnut Marmalade

  • 10 m
  • 2 h
Kathy Farrell-Kingsley
“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.”

Ingredients

    • ¾ cup sugar
    • 1 cup water
    • ½ cup port, or other sweet red wine
    • ¼ teaspoon ground cinnamon
    • ⅛ teaspoon freshly grated nutmeg
    • ½ cup dried tart cherries
    • 1 12-ounce package fresh or frozen cranberries
    • ⅔ cup chopped walnuts, toasted (see Tip)
    • ½ teaspoon freshly grated orange zest

Directions

  • 1 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.
  • 2 Stir in walnuts and orange zest. Let cool completely. (The marmalade will thicken as it cools.) Serve at room temperature or chilled.
  • 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.
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