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Cranberry, Cherry & Walnut Marmalade

:  November/December 2007

Your rating: None Average: 4.3 (45 votes)

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.


READER'S COMMENT:
"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...
Cranberry, Cherry & Walnut Marmalade Recipe

Makes: 4 cups

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

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.

Nutrition

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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Recipe Categories

Health & Diet Considerations
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Low calorie
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
4
Meal/Course
Dinner

Season
Fall
Winter
Holiday
Christmas
Thanksgiving
Style/Theme
Make ahead instructions
Vegan
Vegetarian
Type of Dish
Sauce/Condiment, sweet
Ethnic/Regional
American
Publication
November/December 2007
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