Cranberry, Cherry and Walnut Marmalade

By Jeanette Terry

Marmalade is a jam-like preserve that's perfect for spreading on your favorite bread, muffins or pancakes. This recipe blends the tang, nuttiness and sweetness of the key ingredients for one delectable spread.

Cranberry, Cherry and Walnut Marmalade
  • 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 (see Tip)

  • 1/2 teaspoon freshly grated orange zest

  1. Combine sugar, water, port, 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.

  3. Make Ahead Tip: Cover and refrigerate for up to 3 days.

  4. 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.

Nutritional Facts

• Calories 91
• Fat 3 g
• Cholesterol 0 mg
• Carbohydrates 14 g
• Protein 2 g
• Fiber 2 mg
• Sodium 2 mg
• Potassium 53 mg
1 other carbohydrate
1/2 fat

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