Use Agavi Nectar instead of sugar, this will be more healthy, and burns in the body evenly, no spikes.
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.
18 Reviews for Cranberry, Cherry & Walnut Marmalade
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!
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.
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.
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.
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