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.
Ingredients
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1 12-ounce package fresh cranberries
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1/2 cup granulated sugar
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1/2 cup crystallized ginger, minced, (choose soft nuggets over disks, if possible)
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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.
Tip:
MAKE AHEAD TIP: Cover and refrigerate for up to 1 week.
Nutrition information
Calories 58, Sodium 2 mg, Carbohydrate 15 g, Fiber 2 g, Potassium 53 mg. Exchanges: Other Carbohydrate 1.
Percent Daily Values are based on a 2,000 calorie diet
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