Gingered Cranberry Raspberry Relish Recipes

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GINGER CRANBERRY SAUCE



Ginger Cranberry Sauce image

Cranberries add sparkle to the Thanksgiving meal.

Provided by Sheila Lukins

Categories     Sauce     Ginger     Thanksgiving     Quick & Easy     Cranberry     Christmas Eve     Parade

Yield Makes 10 servings

Number Of Ingredients 6

16 ounces fresh cranberries, picked over and rinsed
2 cups granulated sugar
1/2 cup water
1/2 cup fresh orange juice
1 tablespoon finely chopped ginger
Finely grated zest from 1 orange

Steps:

  • 1. Combine all of the ingredients in a heavy saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Remove from heat.
  • 2. Skim foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.

CRANBERRY AND RASPBERRY RELISH



Cranberry and Raspberry Relish image

A Co-Worker brought this to a pot luck years ago, she gave me the recipe and it has become a requested family favorite ever since. A tasty twist on an old standard. This can be made a day ahead, but at least 3 1/2 hours ahead for proper chilling. Hence, cook time is chill time.

Provided by Debloves2cook

Categories     Sauces

Time 3h30m

Yield 3 cups, 6-8 serving(s)

Number Of Ingredients 4

1 (10 ounce) package frozen sweetened raspberries, thawed
1/2 cup sugar
1 (12 ounce) package fresh cranberries (about 3 cups)
1 bartlett pear, cored and diced

Steps:

  • Drain syrup from raspberries into a 1 Cup measuring cup.
  • Add enough water to equal 1 cup of liquid.
  • Set raspberries aside.
  • In a 3-quart saucepan over high heat, heat syrup mixture from the raspberries, sugar, pear and cranberries to boiling, stirring occasionally.
  • Reduce heat to low; simmer, uncovered, for about 10 minutes or until cranberries pop.
  • Stir raspberries into mixture.
  • Spoon relish into bowl.
  • Cover and refrigerate until chilled, about 3 hours.

GINGERED CRANBERRY-RASPBERRY RELISH



Gingered Cranberry-Raspberry Relish image

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.

Provided by Pinay0618

Categories     Sauces

Time 10m

Yield 4 cups

Number Of Ingredients 4

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

Steps:

  • 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.
  • Tips & Notes.
  • Make Ahead Tip: Cover and refrigerate for up to 1 week.

Nutrition Facts : Calories 186.7, Fat 0.7, Sodium 2.8, Carbohydrate 47.1, Fiber 10.2, Sugar 32.7, Protein 1.5

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