Cranberry, Cherry and Walnut Sauce
This side dish is perfect for any holiday or any time of the year!!
Ingredients
- ¾ Cup Sugar
- 1 Cup Water
- ½ Cup Port, or other sweet red wine
- ¼ Teaspoon Ground cinnamon
- ⅛ Teaspoon Freshly pumpkin spice or nutmeg
- ½ Cup Dried tart Bing cherries
- 1 12 Ounce Package fresh or frozen cranberries
- ⅔ Cup Chopped walnuts, toasted (see Tip)
- ½ Teaspoon Freshly grated orange zest
Instructions
- 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.
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.
