Gingered Cranberry-Raspberry Relish

4.3 (24)
Gingered Cranberry-Raspberry Relish

Unlike cranberry sauce, a relish involves no cooking. Here, plump raspberries add a juicy freshness, while crystallized ginger provides sweetness and warmth. It is best served cold. Hold the mayo on your post-holiday sandwiches—use this relish instead for a real treat.

Yield: about 4 cups
Active Time: 10
Total Time: 190

Ingredients

  • 1 12-ounce package fresh cranberries
  • 1/2 cup granulated sugar
  • 1/2 cup crystallized ginger, minced, (choose soft nuggets over disks, if possible)
  • 3 cups raspberries, (2 pints), fresh or frozen (not thawed)

Preparation

Pulse cranberries in a food processor until coarsely chopped. Transfer to a medium bowl. Stir in sugar and crystallized ginger. Gently stir in raspberries—it's fine to crush some of them. Cover and refrigerate for at least 3 hours to let the flavors combine.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 week.

Nutrition

Nutrition Per Serving

calories 58
fat 0 g (0 g sat, 0 g mono)
cholesterol 0 mg
carbohydrates 15 g
protein 0 g
fiber 2 g
sodium 2 mg
potassium 53 mg

Nutrition Bonus

Carbohydrate Serving 1

Exchanges 1 other carbohydrate

From EatingWell October/November 2006