Gingered Cranberry-Raspberry Relish
eatingwell.com
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.
Fletch and I are planning to make use of our Ninja blender this Thanksgiving Holiday. We'll start out with our morning breakfast all-fruit juices, and then use it to make the traditional Thanksgiving cranberry sauce (this time relish) that his father loves. Although my Chinese family traditionally eats Hot Pot for the holidays, I am happy to try to flavors to heighten my taste buds. Also, are cranberries full of powerful nutrients of antioxidants such as, vitamin C and flavonoids which boost your immune system? Sounds great to me!
Cheers!
- Emily
Serving: About 4 cups
Active Time:
Total Time:
- 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)
Preparation
- 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.
Nutrition
Per 1/4-cup serving: 58 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 15 g carbohydrates; 0 g protein; 2 g fiber; 2 mg sodium; 53 mg potassium.
1 Carbohydrate Serving
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