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.
About 4 cups
Active Time: 10 minutes |
Total Time: 3 hours 10 minutes (including chilling time)
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)
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.
Per 1/4-cup serving :
0 g Fat;
0 g Sat;
0 g Mono;
0 mg Cholesterol;
15 g Carbohydrates;
0 g Protein;
2 g Fiber;
2 mg Sodium;
53 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 1 week.