Cranberry, Cherry & Walnut Marmalade

Ingredients

• 3/4 cup sugar
• 1 cup water
• 1/2 cup port wine or other sweet red wine
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 1/2 cup dried tart cherry

• 1 (12 ounce) package cranberries
• 2/3 cup chopped walnuts, toasted (see Tip)
• 1/2 teaspoon freshly grated orange zest

Directions

1. 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. 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. 2

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

3. 3

   Tips & Notes.

4. 4

   Make Ahead Tip: Cover and refrigerate for up to 3 days.

5. 5

   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.

6. 6

   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.