Cranberry, Cherry & Walnut Marmalade

Rating: 4.24 stars
17 Ratings
  • 5 star values: 5
  • 4 star values: 11
  • 3 star values: 1
  • 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.

Kathy Farrell-Kingsley
Source: EatingWell Magazine, November/December 2007

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Recipe Summary

total:
2 hrs
Servings:
16

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • Stir in walnuts and orange zest. Let cool completely. (The marmalade will thicken as it cools.) Serve at room temperature or chilled.

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

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Reviews (3)

Read More Reviews
17 Ratings
  • 5 star values: 5
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
10/31/2011
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 Read More
EatingWell User
Rating: 4 stars
10/31/2011
It was easy to make very good keeps well and can be used as a topping on lots of other things. Katherine Boulder CO Read More
EatingWell User
Rating: 5 stars
10/29/2011
OMG!!!!!!!!!!!!!!! I could rave about this one EW! So glad I found this recipe....going forward I've even bought 3 extra bags of berries to keep frozen for year round use. I think this would be a delicious foil for roasted pork Swedish meatballs and many savory dishes as well as the sweet/breakfast ideas other commentors mentioned. Glad I listened to the pro liquor people......I added Marsala and it was perfect. Easy to make makes a good amount and thickens so well. Can't wait til turkey day - thanks! Read More
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StaceyS4
Rating: 4 stars
10/30/2011
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 instead of 3/4 c. Read More
EatingWell User
Rating: 4 stars
10/31/2011
This has become a regular in my rotation - easy impressive and absolutely delicious. As the others wrote- you're only limited by your imagination this is good on many different items..I love it mixed with plain yogurt and wheat germ. David Hartford CT Read More
EatingWell User
Rating: 4 stars
10/30/2011
Really good. This will replace the recipe I've used for years however I think I'm going to add one or two cloves next year. Read More
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EatingWell User
Rating: 4 stars
10/31/2011
Tart and sweet easy to make and guests loved it. Anonymous The Villages FL Read More
EatingWell User
Rating: 5 stars
10/29/2011
OMG!!!!!!!!!! Super delicious! So good infact that I went back to my grocery store & bought 4 bags of cranberries to keep in the freezer. This would be so good with savory foods Swedish Meatballs Roasted Chicken/Pork as well. I used Marsala wine and a tad more orange zest. It thickens well as stated as it sits. Great recipe! Read More
EatingWell User
Rating: 4 stars
10/31/2011
This is so good! I've never made cranberry sauce before and this was a total success. The cherries really make it fantastic. I used a full teaspoon of orange zest and pecans instead of walnuts. Excellent left-overs great with steel cut oats for breakfast. I'll be making it again for Christmas! Beth Milwaukee WI Read More
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