To make ahead: Cover and refrigerate for up to 1 week.

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: 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.

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