1 cup water
½ cup port or other sweet red wine
⅛ tsp freshly grated nutmeg
½ cup dried tart cherry
12 oz fresh or frozen cranberry
⅔ cup chopped walnut, toasted (see Tip)
½ tsp freshly grated orange zest
¼ tsp ground cinnamon
1. 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.
2. Stir in walnuts and orange zest. Let cool completely. (The marmalade will thicken as it cools.) Serve at room temperature or chilled.
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.
To Make Ahead: Cover and refrigerate for up to 3 days.
Provided by: EatingWell
Per Single Serving / Serves 16 Total
- Calories 91 5%
- Calories from fat 27
- Total Fat 3gm 5%
- Sodium 2mg 8%
- Total Carbohydrates 14gm
- Fiber 2gm
- Protein 2gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.