Gingered Cranberry-Raspberry Relish

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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.

 Gingered Cranberry-Raspberry Relish
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 3 hours 10 minutes (including chilling time)

  • 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)

Directions
  1. Cover and refrigerate for up to 1 week.

  2. About 4 cups

  3. 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.


Nutritional Facts

Servings
16
Per 1/4-cup serving
Calories
58
Carbohydrates
15g
Fat
0g
Saturated Fat
0g
Monounsaturated Fat
0g
Protein
0g
Cholesterol
0mg
Dietary Fiber
2g
Potassium
53mg
Sodium
2mg
Added Sugars
Exchanges
1 other carbohydrate
Carbohydrate Servings
1

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