Cranberry, Cherry & Walnut Marmalade
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.
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.
1 other carbohydrate, 1/2 fat