Raspberry-Cranberry Chutney

http://www.eatingwell.com/recipes/raspberry_cranberry_chutney.html

From EatingWell:  November/December 1995

As fast as a chutney can be, adding raspberries to cranberry sauce makes a more interesting—and tasty—accompaniment to a holiday roast or in a turkey sandwich.

1 1/2 cups | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 1 cup frozen unsweetened raspberries, (not thawed)
• 1 cup fresh or frozen cranberries
• 2/3 cup orange marmalade
• 1/3 cup chopped shallots, (2 large)
• 2 tablespoons balsamic vinegar
• 1 teaspoon ground ginger
• 1/2 teaspoon ground allspice

Preparation

1. Combine raspberries, cranberries, marmalade, shallots, vinegar, ginger and allspice in a saucepan; bring to a simmer. Cook over low heat, stirring occasionally, until the mixture has thickened, about 7 minutes. Serve warm or cold.

Nutrition

Per tablespoon : 29 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 8 g Carbohydrates; 0 g Protein; 1 g Fiber; 6 mg Sodium; 16 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 carbohydrate