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. From Eating Well magazine."
 
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Ready In:
10mins
Ingredients:
4
Yields:
4 cups
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ingredients

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directions

  • 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.

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Reviews

  1. 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!!!
     
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RECIPE SUBMITTED BY

<p>I love to cook, but hate to measure ... so I pretty much guess at everything &nbsp; :) &nbsp;</p> 114807933"
 
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