Raspberry-Cranberry Chutney

November/December 1995

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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

Makes: 1 1/2 cups

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  • 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


  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.


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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