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.

Victoria Abbott Riccardi

Used by permission. (c) Eating Well, Inc.

Gingered Cranberry-Raspberry Relish

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    Ingredients

    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)

    directions

    Prep: 10 min Total: More than 60 min
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    • 1

      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.

    nutritional information

    Calories:
    58
    Fiber:
    2 g
    Fat:
    0 g
    Saturated Fat:
    0 g
    Carbohydrates:
    15 g
    Protein:
    0 g
    Sodium:
    2 mg
    Monounsaturated Fat:
    0 g
    Exchanges:
    1 other carbohydrate
    Cholesterol:
    0 g
    Carbohydrate Servings:
    1
    Potassium:
    53 mg
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