Gingered Cranberry-Raspberry Relish
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 m
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.
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