Gingered Cranberry-Raspberry Relish
From EatingWell: 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.
- 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)
- 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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- Ease of Preparation
- Total Time
- More than 1 hour
- Type of Dish
- Sauce/Condiment, sweet
- October/November 2006