Gingered Cranberry-Raspberry Relish

Gingered Cranberry-Raspberry Relish - A Tasty Alternative to Traditional Cranberry Sauce

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.


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)


Active 10 m | Ready 3 h 10 mTry this alternative to traditional cranberry sauce

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.

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

Nutrition information

Serving size: 1/4 cup -- 16 servings

Per serving: 58 calories; 0 g fat(0 g sat); 2 g fiber; 15 g carbohydrates; 0 g protein; 5 mcg folate; 0 mg cholesterol; 9 g sugars; 7 g added sugars; 79 IU vitamin A; 9 mg vitamin C; 12 mg calcium; 0 mg iron; 2 mg sodium; 53 mg potassium

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate

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