Makes six servings.
Cranberry, Cherry, and Walnut Marmalade
Recipe from Foodnetwork.com
- 3/4 cup agave nectar, honey, or sucanat
- 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.
I hope you’re ready to serve some cranberries at your holiday table, no matter the form they take. Take a chance and serve raw cranberry sauce alongside the plooping, ringed canned variety and see which people choose. You might be surprised!
No matter whether you’re using them in smoothies or in recipes, cranberries are a tasty fruit that just might keep you from getting sick!
