Smile Senior Care

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Call Us Today At:
818-568-8385 | 818-272-3380

Call Us Today At:
818-568-8385 | 818-272-3380

Senior Cooking Corner: Cranberry, Cherry and Walnut Marmalade

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Make this Cranberry Cherry Walnut Marmalade for Thanksgiving.

Smile Senior Care knows you just can’t have Thanksgiving without the cranberry sauce!  There is nothing like a fresh homemade sauce instead of the canned stuff.  Here is a recipe that gives you the homemade factor, great texture and blends wonderful flavors.  This recipe is also a healthy one, combining the omega-3 fatty acids of the walnuts, cherries that help with arthritis pain and blood pressure and cranberries, which are chock full of anti-oxidants.

Ask your home care aide to help you prepare this wonderful marmalade and taste test it too, to make sure it’s perfect for the holiday!

Makes: 4 cups

Active Time: 

Total Time: 

INGREDIENTS

  • 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

PREPARATION

  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.

TIPS & 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.

NUTRITION

Per 1/4-cup serving: 91 calories; 3 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 14 g carbohydrates; 2 gprotein; 2 g fiber; 2 mg sodium; 53 mg potassium.

From: EatingWell

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