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Gingered Cranberry-Raspberry Relish
Gingered Cranberry-Raspberry Relish
3 Reviews
From: EatingWell Magazine, 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.
- By: Victoria Abbott Riccardi EatingWell Recipe Contributor
Ingredients 16 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
- 1 12-ounce package fresh cranberries
- ½ cup granulated sugar
- ½ cup crystallized ginger, minced, (choose soft nuggets over disks, if possible)
- 3 cups raspberries, (2 pints), fresh or frozen (not thawed)
Preparation
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Active
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Ready In
- 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.
- Make Ahead Tip: Cover and refrigerate for up to 1 week.
- Serving size: ¼ cup
- Per serving: 58 calories; 0 g fat(0 g sat); 2 g fiber; 15 g carbohydrates; 0 g protein; 5 mcg folate; 0 mg cholesterol; 9 g sugars; 7 g added sugars; 79 IU vitamin A; 9 mg vitamin C; 12 mg calcium; 0 mg iron; 2 mg sodium; 53 mg potassium
- Carbohydrate Servings: 1
- Exchanges: 1 other carbohydrate
Reviews 3
January 01, 2018
By: Mark Buehrer
This is a good side dish as well as relish. It is very refreshing to eat alone. I have also substituted blackberries for the raspberries and it is just as good and gives it a nice contrasting color. I broke them up as I stirred so they blended in well. I also pulse the ginger with the cranberries so it's blended in more thoroughly.
November 26, 2009
By: EatingWell User
I added only a 1/4 C of sugar since my crystallized ginger was already very sugary (Ginger People brand), and it came out a bit tart but I prefer it that way, especially at Thanksgiving when everything else on the plate is so rich. Make it ahead so you can adjust to taste.
November 23, 2009
By: EatingWell User
I love this recipe; made it 3 or 4 years ago and it was such a hit that I've madeit every year since and double the recipe. THANKS!!
