Gingered Cranberry-Raspberry Relish

October/November 2006

Your rating: None Average: 4.1 (32 votes)

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 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...
Gingered Cranberry-Raspberry Relish

Makes: About 4 cups

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  • 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)


  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.

Tips & Notes

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


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.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate

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