Gingered Cranberry-Raspberry Relish

Name: Gingered Cranberry-Raspberry Relish
Total time: 3 h 10 min
Ingredients: 1 12-ounce package fresh cranberries; ½ 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)

3 Ratings
3 Reviews

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 test

total:

3 hrs 10 mins

Servings:

Nutrition Profile:

Nutrition Info

Ingredients

1 12-ounce package fresh cranberries
½ 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)

Directions

Step 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.

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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

3 Ratings

5 star values: 3
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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Maggie Henry

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!

Mark Buehrer

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.

EatingWell User

11/23/2009

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!!

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Gingered Cranberry-Raspberry Relish

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Recipe Summary test

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (3)

All Reviews for Gingered Cranberry-Raspberry Relish

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Gingered Cranberry-Raspberry Relish

Gallery

Recipe Summary test

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (3)

All Reviews for Gingered Cranberry-Raspberry Relish