Gingered Cranberry-Raspberry Relish

From EatingWell: October/November 2006 — Subscribe Now!

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.

Gingered Cranberry-Raspberry Relish Recipe

About 4 cups

Active Time: 10 minutes

Total Time: 3 hours 10 minutes (including chilling time)

Nutrition Profile

Ingredients

1 12-ounce package fresh cranberries
1/2 cup granulated sugar
1/2 cup crystallized ginger, minced, (choose soft nuggets over disks, if possible)
3 cups raspberries, (2 pints), fresh or frozen (not thawed)

Preparation

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.

Tips & Notes

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

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