Cranberry, Cherry & Walnut Marmalade
From EatingWell: 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.
- 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
- 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.
- Stir in walnuts and orange zest. Let cool completely. (The marmalade will thicken as it cools.) Serve at room temperature or chilled.
Tips & Notes
- 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.
Per 1/4-cup serving: 91 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 14 g carbohydrates; 2 g protein; 2 g fiber; 2 mg sodium; 53 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 other carbohydrate, 1/2 fat
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- Type of Dish
- Sauce/Condiment, sweet
- Ease of Preparation
- Total Time
- More than 1 hour
- November/December 2007