Raspberry-Cranberry Chutney

0 Reviews
From: EatingWell Magazine 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.

Ingredients 24 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 24 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

  • Active

  • Ready In

  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 information

  • Serving size: 1 tablespoon
  • Per serving: 29 calories; 0 g fat(0 g sat); 0 g fiber; 8 g carbohydrates; 0 g protein; 2 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 35 IU vitamin A; 2 mg vitamin C; 6 mg calcium; 0 mg iron; 5 mg sodium; 27 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 carbohydrate

Reviews 0