RSSRaspberry-Cranberry Chutney
From EatingWell: November/December 1995 — Subscribe Now!
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.
1 1/2 cups
Active Time: 20 minutes
Total Time: 20 minutes
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | View Complete 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
Preparation
- 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.
1/2 Carbohydrate Serving
Exchanges: 1/2 carbohydrate
Recipe Categories
- Type of Dish
- Sauce/Condiment, savory
- Holiday
- Thanksgiving
- Hanukkah
- Christmas
- Publication
- November/December 1995
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Servings
- 8 or more
- Total Time
- 30 minutes or less
- Ease of Preparation
- Easy
- Ethnic/Regional
- American
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