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Gingered Cranberry-Raspberry Relish

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  3 Hours 10 Minutes
  about 4 cups
To make ahead: Cover and refrigerate for up to 1 week.

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.
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)
Gingered Cranberry-Raspberry Relish Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Holiday Cranberry Recipes
Nutrition Facts per Serving
Yield:   about 4 cups
Calories: 58
Sodium: 2mg
% Cal. from Fat: 0%
Carbohydrates, Total: 15g
Fiber: 2g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Linda, NC Reviewed: 12/24/2008
Lit up my mouth with flavour
The wonderful sweet and tart flavour of the sugar mixed with the raspberries and the cranberries was accentuated by the ginger. It is something that I will add to my regular Christmas menu.
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