Food & Drink

Cranberry Marmalade

Makes 2 cups

This recipe is from "I'm Dreaming of a Chocolate Christmas," by Marcel Desaulniers (Wiley, $29.95).


4 cups fresh or frozen whole cranberries

¼ cup granulated sugar

¼ cup orange juice

1½ teaspoons freshly grated orange zest

1 cinnamon stick

1 cup pecans, toasted and coarsely chopped


Combine the cranberries, sugar, orange juice, zest and cinnamon stick in a medium saucepan over medium heat and stir to dissolve the sugar. Bring to a boil, then adjust the heat so the mixture simmers. Cook until the cranberries burst and the mixture has thickened, about five minutes. Remove from the heat and discard the cinnamon stick. Transfer the marmalade to a nonreactive container with a tightly fitting lid, and cool in the refrigerator without the lid. Once the marmalade is chilled, fold in the chopped pecans, then securely cover the container. Keep refrigerated. The marmalade will keep for up to two weeks refrigerated.