Cranberry-Cherry Marmalade

By Judith Evans, Post-Dispatch Food editor | Posted: Tuesday, November 16, 2010 5:00 am

Enjoy this with turkey, or spoon it over brie, cream cheese or mild goat cheese and serve as an appetizer.

  

CRANBERRY-CHERRY MARMALADE

Yield: 2 cups

1 cup water

1 cup granulated sugar

2 cups fresh cranberries

1/2 cup dried cherries

2 tablespoons cider vinegar

1 tablespoon light brown sugar

2 1/2 teaspoons minced fresh ginger

1 cinnamon stick, broken in half

2 teaspoons grated orange zest (colored portion of peel)

Combine water and granulated sugar in a medium, heavy saucepan over medium-high heat. Stir until sugar is dissolved, then bring to a boil without stirring.

Add cranberries, cherries, vinegar, brown sugar, ginger and cinnamon stick. Stir to mix, then bring to a simmer, lower heat slightly, and cook until mixture is thickened, about 5 minutes. Remove from heat; stir in orange zest. Carefully, with tongs or a slotted spoon, remove and discard cinnamon stick halves.

Let mixture cool to room temperature, then cover and refrigerate. (Marmalade can be prepared 5 days ahead; bring to room temperature 15 to 20 minutes before serving. It can also be frozen; thaw in the refrigerator a day ahead.)

PER 2-TABLESPOON SERVING: 72 calories; no fat; no cholesterol; no protein; 18g carbohydrate; 16.5g sugar; 1g fiber; 1mg sodium; 3mg calcium; 17mg potassium.

Recipe developed by Betty Rosbottom.