Cranberry, Cherry & Walnut Marmalade

From EatingWell: November/December 2007 — Subscribe to EatingWell Magazine Today!

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:

"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...

Cranberry, Cherry & Walnut Marmalade Recipe

4 cups

Active Time: 10 minutes

Total Time: 2 hours (including cooling time)

Nutrition Profile

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

Preparation

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.

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.

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 1/2 fat