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Raspberry-Cranberry Chutney

:  November/December 1995

Your rating: None Average: 5 (3 votes)

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.


Raspberry-Cranberry Chutney Recipe

Makes: 1 1/2 cups

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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

Per tablespoon: 29 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 8 g carbohydrates; 0 g protein; 1 g fiber; 6 mg sodium; 16 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 carbohydrate


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Recipe Categories

Style/Theme
Vegetarian
Everyday favorites
Quick (total 30 min. or less)
Vegan
Type of Dish
Sauce/Condiment, savory
Ethnic/Regional
American
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Total Time
30 minutes or less
Servings
8 or more
Meal/Course
Lunch
Dinner

Season
Fall
Winter
Holiday
Christmas
Hanukkah
Thanksgiving
Publication
November/December 1995
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