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 it ahead so you can adjust to taste.
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.