This makes a wonderful unique appetizer. Serve the colorful tangy chutney on top of fat-free cream cheese or baked brie cheese. The cranberry chutney is also great served with your Thanksgiving turkey.

1 medium lemon, seeded and finely chopped (include the peeling)

1 medium orange, seeded and finely chopped (include the peeling)

3 cups fresh or frozen cranberries

2 cups brown sugar*

1 cup golden raisins

1/2 cup white vinegar

1/2 teaspoon cinnamon

1/4 teaspoon clove

1/4 teaspoon nutmeg

1 stick cinnamon

1 tablespoon Marsala wine, optional

8 ounces fat-free cream cheese, optional

In a medium saucepan, combine all ingredients except wine and cream cheese. Stir to blend. Cook over medium heat until mixture comes to a boil. Continue to boil gently for 20 minutes. Remove from heat and stir in wine. Refrigerate until ready to serve. Spoon chutney over fat-free cream cheese or warmed brie cheese. Serve with crackers.

Serves 20 (2 tablespoons per serving)

Nutritional information per serving without the Brie or cream cheese:

Calories 120 Fat, gm. 0 Protein, gm. 0 Carb, gm 30 Cholesterol 0 Fiber, gm. 1.4

*Note: 1 cup Splenda can replace 1 cup of the brown sugar if desired.

Serves 20

Nutritional Information per serving using part Splenda:

Calories 85 Fat, gm. 0 Protein, gm. 0 Carb. gm. 24 Cholesterol, mg. 0 Fiber, gm. 1.4