Fresh cranberries get crunch from walnuts and an infusion of sweetness from dried cherries in this take on a classic marmalade. Leftovers are great on a turkey sandwich.

Makes 4 cups

ACTIVE TIME: 10 minutes

TOTAL TIME: 2 hours (including cooling time)

EASE OF PREPARATION: Easy

3/4 cup sugar
1 cup water
1/2 cup port or other sweet red wine
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/2 cup dried tart cherries
1 12-ounce package fresh or frozen cranberries
2/3 cup chopped walnuts, toasted (see Tip)
1/2 teaspoon freshly grated orange zest

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

NUTRITION INFORMATION: Per 1/4-cup serving: 91 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 14 g carbohydrate; 2 g protein; 2 g fiber; 2 mg sodium; 53 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate, 1/2 fat

TIP: 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.

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.

Very good. Dry cherries are a nice change. I tried this without the walnuts the first time, but will add them next time.

Laura, Wilton, NH

This recipe has too many carbs for a diabetic. I try hard to maintain my per meal carbs to 20 carbs total. This recipe has 14 per serving.

James W Hunt, Chula Vista, CA

Tart and sweet, easy to make and guests loved it.

Anonymous, The Villages, FL

This was great on Thanksgiving. Used it on steelcut oatmeal the next day, on pancakes the next day, and on lo-fat chocolate ice cream the next day. Will definitely make it again next year. Substituted canned dark cherries for dried and used the syrup for the water.

anonymous, Lancaster, PA

I thought this was very good, but it probably had a little too much wine. I did use port, so maybe next time I will just try a sweet red wine. Or reduce the wine to 1/4 cup.

Angela, Westand, MI

It was easy to make, very good, keeps well, and can be used as a topping on lots of other things.

Katherine, Boulder, CO

This is REALLY good. I made it last year for Thanksgiving, and then the whole family requested it for Christmas. It is now part of the family holiday tradition. Delicious!

Meredith, Charleston, SC

This has become a regular in my rotation - easy, impressive and absolutely delicious. As the others wrote- you're only limited by your imagination, this is good on many different items..I love it mixed with plain yogurt and wheat germ.

David, Hartford, CT

This is so good! I've never made cranberry sauce before, and this was a total success. The cherries really make it fantastic. I used a full teaspoon of orange zest and pecans instead of walnuts. Excellent left-overs, great with steel cut oats for breakfast. I'll be making it again for Christmas!

Beth, Milwaukee, WI