YOUR HEALTHY PLATE: Cranberry-Ginger Relish After Thanksgiving

Since I go absolutely ga-ga over cranberries, and I absolutely adore ginger, I consider this a perfect recipe! Eat this cranberry-ginger relish straight off your fork, or drop a heaping spoonful into a bowl of squash soup or a cup of plain yogurt. And it’s a perfect choice for slathering onto a slice of leftover turkey that could use a little more moisture.

If you’re the kind of person who doesn’t eat too much candy or baked goods most of the time, the relish should be perfect as is. If, on the other hand, you tend to like things on the sweeter side (otherwise known as “still working on taming that sweet tooth”), then add a little more honey, a few drops at a time, until it’s just how you like it.
  • 12-oz package fresh cranberries
  • 1/2 c. crystallized ginger, minced
  • 1/2 c. walnuts, chopped coarsely
  • 3 c. raspberries, fresh or frozen (not thawed)
  • 2 Tbsp. honey (warmed for easier mixing)
1. Pulse the cranberries in a food processor until coarsely chopped, and transfer to medium bowl.
2. Stir in ginger, walnuts, and honey.
3. Add the raspberries, stir gently, and expect some to get crushed.
4. Cover and refrigerate for at least 3 hours to combine flavors.
This recipe should be fine for up to a week in the refrigerator. Total amount: 4 cups.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.