Gingered Cranberry-Raspberry Relish

  • Active Time 10m
  • Total Time 3h 10m
  • Rating ****

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.


  • One 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)


Pulse the cranberries in a food processor until coarsely chopped. Transfer to a medium bowl. Stir in the sugar and crystallized ginger. Gently stir in the 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 Publisher. All rights reserved.

RecID 8999

nutrition information per serving

58 calories; 0g total fat; 0g total saturated fat; 0mg cholesterol; 2mg sodium; 15g carbohydrates; 2g fiber; 0g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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