Nutrition per serving may change if servings are adjusted.
1 cup all-purpose flour
¼ cup white whole wheat flour or whole wheat flour
3 tablespoons granulated sugar (see Tips)
¼ cup chilled butter, cut up
¼ cup chilled 60 to 70% tub-style vegetable oil spread
¾ cup fresh cranberries
¼ cup dried tart cherries
3 tablespoons packed brown sugar (see Tips)
2 tablespoons red wine vinegar or balsamic vinegar
2 tablespoons pomegranate juice or cranberry juice
½ cup fresh or frozen unsweetened red raspberries
¼ cup finely chopped pecans, toasted
Preheat oven to 375°F. In a large bowl, stir together all-purpose flour, whole wheat flour, and granulated sugar. Using a pastry blender, cut in butter and vegetable oil spread until mixture resembles fine crumbs and starts to cling. Using your hands, shape the mixture into a ball and knead just until smooth.
Between two pieces of waxed paper, roll dough to a 15x9-inch rectangle, about ⅛ inch thick. Using a pastry wheel or pizza cutter, cut dough into fifteen 3-inch squares. Cut each square diagonally in half to make triangles (30 triangles total). Using a large spatula, carefully transfer triangles to ungreased baking sheets. If dough tears when transferring to the baking sheets, use your fingertips to gently press dough back together.
Bake about 8 minutes or just until edges start to brown. Transfer to a wire rack; let cool.
In a small saucepan, combine cranberries, cherries, brown sugar, vinegar, and pomegranate juice. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, about 5 minutes or until mixture is thickened and liquid is syrupy. Stir in raspberries; remove from heat. Cool to room temperature.
Serve chutney atop shortbreads and sprinkle with pecans.
Tips: We do not recommend sugar substitutes for this recipe.
To make ahead: Prepare as directed above. Place cooled flatbreads in an airtight container. Cover; seal. Store at room temperature for up to 3 days or freeze for up to 1 month. If frozen, thaw at room temperature before serving. Cover chutney and store in the refrigerator for up to 1 week.