Gingered Cranberry-Raspberry Relish
To make ahead: Cover and refrigerate for up to 1 week.
Ingredients
  • 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. 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.
Nutrition Information
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
SERVES: 10
PREP TIME: 10 minutes
TOTAL TIME: 3 hours 10 min.
LEVEL: Easy
MEETS THESE GUIDELINES:
Low Calorie
Low Carb
Low Sat Fat
Low Cholesterol
Low Sodium
Heart Healthy
Healthy Weight
MAKE AHEAD TIP:
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.
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Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.