Victoria Abbott Riccardi
Used by permission. (c) Eating Well, Inc.
|1 12-ounce package fresh cranberries||1/2 cup crystallized ginger, minced, (choose soft nuggets over disks, if possible)|
|1/2 cup granulated sugar||3 cups raspberries, (2 pints), fresh or frozen (not thawed)|
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.
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