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)

Tips and Notes

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

Yield: About 4 cups each

Active Time: 10 minutes

Total Time: 3 hours 10 minutes (includes chilling time)

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


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.