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
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.