Recipe of the Week – Cranberry, Cherry,& Walnut Marmalade

Makes 4 cups


  • 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


  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.


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


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