Walnuts and dried cherries add crunch and sweetness to classic cranberry marmalade. Leftovers are great on a turkey sandwich or with vanilla yogurt.

Makes 4 cups

ACTIVE TIME: 10 minutes

TOTAL TIME: 2 hours (including cooling time)

EASE OF PREPARATION: Easy

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
1/2 teaspoon freshly grated orange zest

1. Combine sugar, water, port (or wine), cinnamon and nutmeg in a medium nonreactive saucepan; 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.

NUTRITION INFORMATION: Per 1/4-cup serving: 90 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 14 g carbohydrate; 2 g protein; 2 g fiber; 2 mg sodium; 52 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate, 1/2 fat

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.

Very good. Dry cherries are a nice change. I tried this without the walnuts the first time, but will add them next time.

Laura, Wilton, NH

This recipe has too many carbs for a diabetic. I try hard to maintain my per meal carbs to 20 carbs total. This recipe has 14 per serving.

James W Hunt, Chula Vista, CA

Tart and sweet, easy to make and guests loved it.

Anonymous, The Villages, FL

This was great on Thanksgiving. Used it on steelcut oatmeal the next day, on pancakes the next day, and on lo-fat chocolate ice cream the next day. Will definitely make it again next year. Substituted canned dark cherries for dried and used the syrup for the water.

anonymous, Lancaster, PA

I thought this was very good, but it probably had a little too much wine. I did use port, so maybe next time I will just try a sweet red wine. Or reduce the wine to 1/4 cup.

Angela, Westand, MI

It was easy to make, very good, keeps well, and can be used as a topping on lots of other things.

Katherine, Boulder, CO