Cranberry, Cherry and Walnut Sauce
This side dish is perfect for any holiday or any time of the year!!
- 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
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.
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.