Gingered Cranberry-Raspberry Relish

Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Victoria Abbott Riccardi
Source: EatingWell Magazine, October/November 2006

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Recipe Summary

total:
3 hrs 10 mins
Servings:
16

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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Tips

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

Nutrition Facts

Serving Size: 1/4 cup
Per Serving:
58 calories; protein 0.4g; carbohydrates 14.7g; dietary fiber 2.5g; sugars 9.5g; fat 0.2g; vitamin a iu 79.4IU; vitamin c 8.9mg; folate 5.1mcg; calcium 12.3mg; iron 0.3mg; magnesium 6.3mg; potassium 53mg; sodium 1.9mg; added sugar 7g.
Exchanges:

1 other carbohydrate

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Reviews (3)

Read More Reviews
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Maggie Henry
Rating: 5 stars
11/22/2018
This recipe is a classic! No more canned cranberry sauce for us. My daughter introduced this year's ago and we love it! This year I played around a bit I boiled the cranberries for just a few seconds until they popped then added the ginger and sugar. Once it cooled a bit I added raspberries and blackberries. I love it! It is softer and creamier and bet my grands go nuts over it! Read More
Mark Buehrer
Rating: 5 stars
01/01/2018
This is a good side dish as well as relish. It is very refreshing to eat alone. I have also substituted blackberries for the raspberries and it is just as good and gives it a nice contrasting color. I broke them up as I stirred so they blended in well. I also pulse the ginger with the cranberries so it's blended in more thoroughly. Read More
EatingWell User
Rating: 5 stars
10/30/2011
I love this recipe; made it 3 or 4 years ago and it was such a hit that I've madeit every year since and double the recipe. THANKS!! Read More
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EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
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