2010 Raspberry Cranberry Relish

By boandozzy

1/2 cup equals 125 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 32 g carbohydrate, 3 g fiber, 1 g protein.

Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.

Originally published as Raspberry Cranberry Relish in Healthy Cooking October/November 2009, p52

Ingredients

• 1 package (12 ounces) fresh or frozen cranberries, thawed
• 3/4 cup cherry-flavored dried cranberries
• 1/2 cup honey
• 1/4 cup cranberry-raspberry juice
• 2 tablespoons orange marmalade
• 1/2 teaspoon Chinese five-spice powder
• 1 package (12 ounces) frozen unsweetened raspberries, thawed and drained

Preparation

Step 1

In a large saucepan, combine the first six ingredients. Cook, uncovered, over medium heat until the berries pop, about 15 minutes, stirring occasionally.

Remove from the heat; gently stir in raspberries. Transfer to a small bowl; cover and refrigerate for at least 2 hours before serving. Yield: 5 cups.