Prep 10 mins
Cook 0 mins
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. From Eating Well magazine.
- 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 fresh raspberries or 3 cups frozen raspberries
- If using frozen raspberries, do not thaw them first. 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.
- Tips & Notes.
- Make Ahead Tip: Cover and refrigerate for up to 1 week.
This was excellent. Not to sweet....not too tart. I couldn't find small nuggets of crystalized ginger, so I put the larger pieces of ginger and the cranberries in the food processor. Instead of sugar, I added a few tablespoons of Splenda, then stirred in the frozen raspberries. I made this a week ahead, and tasted it every few days. Allowing it to sit, really gave the flavors a nice chance to blend. The day after Thanksgiving, I stirred a little into some Miracle Whip for sandwiches. INCREDIBLE!!!