Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

2 hrs


Ingredient Checklist


Instructions Checklist
  • 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.


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

1/4 cup
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.

1 other carbohydrate, 1/2 fat