Cranberry, Cherry & Walnut Marmalade

Cranberry, Cherry & Walnut Marmalade

17 Reviews
From: EatingWell Magazine, November/December 2007

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 16 servings

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Original recipe yields 16 servings
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  • 3/4 cup sugar
  • 1 cup water
  • 1/2 cup port, or other sweet red wine
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 cup dried tart cherries
  • 1 12-ounce package fresh or frozen cranberries
  • 2/3 cup chopped walnuts, toasted (see Tip)
  • 1/2 teaspoon freshly grated orange zest

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • Serving size: 1/4 cup
  • Per serving: 105 calories; 3 g fat(0 g sat); 2 g fiber; 17 g carbohydrates; 2 g protein; 2 mcg folate; 0 mg cholesterol; 13 g sugars; 10 g added sugars; 157 IU vitamin A; 3 mg vitamin C; 7 mg calcium; 0 mg iron; 2 mg sodium; 53 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 1/2 fat

Reviews 17

November 21, 2013
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By: EatingWell User
Use instead of sugar Use Agavi Nectar instead of sugar, this will be more healthy, and burns in the body evenly, no spikes.
November 22, 2012
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By: EatingWell User
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
December 04, 2010
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By: Yvonne
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.
November 23, 2010
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By: EatingWell User
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.
November 19, 2010
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By: EatingWell User
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!
November 17, 2010
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By: EatingWell User
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!
December 24, 2009
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By: StaceyS4
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.
November 22, 2009
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By: EatingWell User
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.
September 21, 2009
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By: EatingWell User
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