Cranberry, Cherry & Walnut Marmalade
Submitted by happyzhangbo
Festive cranberry, cherry, and walnut marmalade simmered with port wine, cinnamon, and nutmeg. A gorgeous holiday spread for cheese boards, turkey, or gifting in jars.
YIELD
16 servingsPREP
8 minCOOK
15 minREADY
118 minThis marmalade is the kind of thing that elevates an entire holiday spread from ordinary to unforgettable.
Fresh cranberries and dried cherries simmer together in a port wine syrup spiced with cinnamon and freshly grated nutmeg, creating a deeply flavored, jewel-toned preserve.
Toasted walnuts and fresh orange zest get stirred in at the end, adding crunch and brightness to every spoonful.
It thickens as it cools into a gorgeous, spreadable consistency that’s right at home on a cheese board, spooned alongside roast turkey, or packed into jars for homemade holiday gifts.
Pro Tips
- Toast the walnuts in a dry skillet before adding them; it deepens their flavor and keeps them from going soft in the marmalade
- Use a nonreactive saucepan (stainless steel, not aluminum) to avoid any metallic taste from the wine and fruit acids
- This keeps beautifully in the fridge for up to two weeks, making it a perfect make-ahead holiday condiment
Ingredients
Directions
Add sugar, water, port (or wine), cinnamon and nutmeg in a medium nonreactive saucepan, bring to a boil.
Stir in 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.
Add walnuts and orange zest, and stir well.
Let cool completely. (The marmalade will thicken as it cools.)
Serve at room temperature or chilled.
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