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.

Makes about 4 cups

ACTIVE TIME: 10 minutes

TOTAL TIME: 3 hours 10 minutes (including chilling time)

EASE OF PREPARATION: Easy

1 12-ounce package fresh cranberries
1/2 cup granulated sugar
1/2 cup minced crystallized ginger (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.

NUTRITION INFORMATION: Per 1/4-cup serving: 58 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 15 g carbohydrate; 0 g protein; 2 g fiber; 2 mg sodium; 53 mg potassium.

Nutrition bonus: Vitamin C (15% daily value).

1 Carbohydrate Servings

Exchanges: 1 other carbohydrate

MAKE AHEAD TIP: Cover and refrigerate for up to 1 week.

I loved this relish. I used frozen raspberries and let it marinate over night. I think that it doesn't even need the sugar. I woudl leave out the ginger too.

Anonymous

This was a big hit at thanksgiving this year! The ginger and raspberry is an unusual but tasty combo. I let it marinate overnight... the longer it sits the better. Great when combined with classic cranberry sauce too.

Anonymous, WA

This is a wonderful addition to the table! Easy, fast and delicious - what more can you ask for? I would NOT leave out the ginger - it gives it a wonderful kick!

Mowgli, VT

I usually make my mom's recipe with cranberries and oranges, but this one will be the new favorite. The ginger adds just a bit of unexpected pleasure...

WW, AZ

If you want to become a legend at Thanksgiving, this is the recipe that will do it! Every year I'm asked to bring this to Thanksgiving and it's always delicious. The key is to make it a few days in advance to be sure that the flavors have time to meld. I also cut way back on the crystallize ginger and mince in fresh ginger instead. Yummy!

Heather, Jericho, VT

This was a huge hit at our house - much better if it's made a few days in advance. Don't leave out the ginger, that's a big part of this recipe's charm. EVERYBODY loved it. I had to make another batch to go with the leftovers.

Beth Camero, Sacramento, CA

Everyone enjoyed this relish. I initially made it because it sounded similar to a jello I've made, but the jello is soooo labor intensive. I just didn't want to spend that much time so I made this relish. Believe me, I won't bother with the jello again. This was just so refreshing!

Andie, Kenosha, WI