Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.22 Kcal (520 kJ) | ||
| Calories from fat | 49.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.5g | 8% | |
|---|---|---|---|
| Sodium | 3.12mg | 0% | |
| Potassium | 77.58mg | 2% | |
| Total Carbs | 14.47g | 5% | |
| Sugars | 12.17g | 49% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 2.38g | 5% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 12.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 164.09 Kcal (687 kJ) | ||
| Calories from fat | 65.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.27g | 8% | |
|---|---|---|---|
| Sodium | 4.13mg | 0% | |
| Potassium | 102.48mg | 2% | |
| Total Carbs | 19.11g | 5% | |
| Sugars | 16.07g | 49% | |
| Dietary Fiber | 1.32g | 4% | |
| Protein | 3.14g | 5% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.6mg | 2% | |
| Calcium | 16.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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