Recipe courtesy of EatingWell.com

Cranberry, Cherry and Walnut Marmalade

Walnuts and dried cherries add crunch and sweetness to classic cranberry marmalade. Leftovers are great on a turkey sandwich or with vanilla yogurt.
  • Level: Easy
  • Total: 2 hr
  • Prep: 10 min
  • Cook: 1 hr 50 min
  • Yield: 4 cups
  • Nutrition Info
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Ingredients

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

Directions

  1. 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.
  2. Stir in walnuts and orange zest. Let cool completely. (The marmalade will thicken as it cools.) Serve at room temperature or chilled.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.