Photographer: Burris, Ken
Publish Date: 2008-11-01
Yield: 4 cups
Total Time: 2 hours (including cooling time)
Prep Time: 10 minutes
To Make Ahead: Cover and refrigerate for up to 3 days.
Walnuts and dried cherries add crunch and sweetness to classic cranberry marmalade. Leftovers are great on a turkey sandwich or with vanilla yogurt.
- 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
- 1/2 teaspoon freshly grated orange zest
- Combine sugar, water, port (or wine), 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.
- Stir in walnuts and orange zest. Let cool completely. (The marmalade will thicken as it cools.) Serve at room temperature or chilled.
Per 1/4-cup serving: 90 calories; 3 g fat (0 g saturated fat, 1g mono unsaturated fat); 0 mg cholesterol; 14 g carbohydrates; 2 g protein; 2 g fiber; 2 mg sodium; 52 mg potassium
Exchanges: 1 other carbohydrate, 1/2 fat
Carbohydrate Servings: 1
- Degree of Difficulty
- Special Health Consideration(s)
- Low Carb
- Low Sat Fat
- Low Cholesterol
- Low Sodium
- Heart Healthy
- Seasons & Occassions
- New Year's
- Dish Type(s)
- Sauces, Sweet
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