Recipe courtesy of

Gingered Cranberry-Raspberry Relish

To make ahead: Cover and refrigerate for up to 1 week.
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  • Level: Easy
  • Total: 3 hr 10 min
  • Prep: 10 min
  • Cook: 3 hr
  • Yield: about 4 cups
  • Nutrition Info
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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)


  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.;