Gingered Cranberry-Raspberry Relish
http://www.eatingwell.com/recipes/gingered_cranberry_raspberry_relish.html
From EatingWell: October/November 2006Unlike 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)
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.
Nutrition
Per 1/4-cup serving : 58 Calories; 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.