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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 1995


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; protein 0.1g; carbohydrates 7.8g 3% DV; dietary fiber 0.5g 2% DV; sugars 6.1g; fat 0g; saturated fat 0g; cholesterol 0mg; vitamin a iu 34.5IU 1% DV; vitamin c 1.9mg 3% DV; folate 1.6mcg; calcium 5.6mg 1% DV; iron 0.1mg 1% DV; magnesium 1mg; potassium 27.2mg 1% DV; sodium 5.4mg; thiamin 0mg.