Gingered Cranberry-Raspberry Relish (Printer-Friendly Version) | Eating Well
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Gingered Cranberry-Raspberry Relish

http://www.eatingwell.com/recipes/gingered_cranberry_raspberry_relish.html

From EatingWell:  October/November 2006

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)

Ingredients

Preparation

  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.

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