Cranberry, Cherry and Walnut Sauce
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Cranberry, Cherry and Walnut Sauce calories by ingredient
Introduction
I got this recipe from Eating Well magazine. It's low fat, low sodium and so sweet! Add a little something different to the dinner table! I got this recipe from Eating Well magazine. It's low fat, low sodium and so sweet! Add a little something different to the dinner table!Number of Servings: 16
Ingredients
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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 pumpkin spice or 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
Directions
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.
