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.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 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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  • Ready In

  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.
  • Make Ahead Tip: Cover and refrigerate for up to 1 week.

Nutrition information

  • 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
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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
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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
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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!!
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