Servings 123 tablespoons per serving; makes 2 1/2 cups total
Calories 60
Author Nancy S. Hughes
Ingredients
2teaspoonscanola oil
2cupsdiced red onions
2medium poblano chili peppers seeded and diced
1 1/2cupsfrozen unsweetened raspberries
1/4cupdried cranberries
2tablespoonswhite balsamic vinegar
1/3cupsugar
2teaspoonsgrated lemon zest
1/8teaspoondried pepper flakesoptional
Instructions
Heat the oil in a large skillet over medium high heat. Cook the onions and peppers 8 minutes or until onions are richly browned, stirring occasionally. Gently stir in the raspberries, cranberries and vinegar. Cook over medium high heat for 2 minutes or until berries begin to release their juices.
Remove from heat, stir in the sugar, lemon zest and pepper flakes. Let stand to cool completely.
Notes
Cook’s Tip: A single serving provides 2 grams of fiber. Serve alongside grilled or roasted chicken or pork, as a spread for sandwiches or as a topper for cream cheese with crackers.Cook’s Tip: For a variation, replace lemon zest with grated ginger or orange zest