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Cranberry, Cherry and Walnut Marmalade

 

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Contributed by: EatingWell.com

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.

Prep: 10 min
Total: 2 hrs (including cooling time)
Yield: 4 cups

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 (see Tip)
    1/2 teaspoon freshly grated orange zest

Preparation:

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

Tips:

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.

Per 1/4-cup serving: 91 calories; 3 g fat (0 g saturated fat, 1 g mono unsaturated fat); 0 mg cholesterol; 14 g carbohydrates; 2 g protein; 2 g fiber; 2 mg sodium; 53 mg potassium

Exchanges: 1 other carbohydrate, 1/2 fat

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About Jamie Geller

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Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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