Gingered Cranberry-Raspberry Relish |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. Tips & Notes.
3. Make Ahead Tip: Cover and refrigerate for up to 1 week.
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