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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.
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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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
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