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.
Source: EatingWell Magazine, November/December 2007
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Nutrition Profile:
Ingredients
Directions
Tips
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 Facts
Serving Size: 1/4 cup
Per Serving:
105 calories; protein 1.5g; carbohydrates 16.7g; dietary fiber 1.5g; sugars 13g; fat 3.1g; saturated fat 0.2g; vitamin a iu 157.3IU; vitamin c 3mg; folate 1.9mcg; calcium 6.6mg; iron 0.3mg; magnesium 12.6mg; potassium 52.8mg; sodium 1.7mg; added sugar 10g.
Exchanges:
1 other carbohydrate, 1/2 fat