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. Source: EatingWell Magazine, November/December 1995

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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 Facts

29 calories; 5 mg sodium. 27 mg potassium; 7.8 g carbohydrates; 0.5 g fiber; 6 g sugar; 0.1 g protein; 35 IU vitamin a iu; 2 mg vitamin c; 2 mcg folate; 6 mg calcium; 1 mg magnesium;