Gingered Cranberry-Raspberry Relish

By mamapig

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.

Ingredients

• 1 12 oz. pkg fresh cranberries
• 1/2 cup granulated sugar
• 1/2 cup crystallized ginger, minced, (choose soft nuggets over disks, if possible)
• 3 cup raspberries, (2 pints), fresh or frozen (not thawed)

Preparation

Step 1

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.

Make Ahead Tip: Cover and refrigerate for up to 1 week.