Cranberry, Cherry and Walnut Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
INGREDIENTS3/4 cup sugar1 cup water1/2 cup port, or other sweet red wine1/4 teaspoon ground cinnamon1/8 teaspoon freshly pumpkin spice or nutmeg1/2 cup dried tart cherries1 12-ounce package fresh or frozen cranberries2/3 cup chopped walnuts, toasted (see Tip)1/2 teaspoon freshly grated orange zest
Combine sugar, water, port (or wine), cinnamon and nutmeg or Pumpkin Pie Spice 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.
Stir in walnuts and orange zest. Let cool completely. (The marmalade will thicken as it cools.) Serve at room temperature or chilled.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate for up to 3 days.
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.
Number of Servings: 16
Recipe submitted by SparkPeople user SHELBSYD.
Stir in walnuts and orange zest. Let cool completely. (The marmalade will thicken as it cools.) Serve at room temperature or chilled.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate for up to 3 days.
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.
Number of Servings: 16
Recipe submitted by SparkPeople user SHELBSYD.
Nutritional Info Amount Per Serving
- Calories: 88.6
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 0.1 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 1.3 g
- Protein: 0.6 g