So this is a very good time to start thinking about what’s going to be on your Thanksgiving menu this year. Since I am a cranberry fiend, and I absolutely adore ginger, I consider it the perfect recipe!
If you avoid candy and sweets most of the time, the relish should be sufficiently sweet to eat by itself, as is, on your fork. If, on the other hand, you’re still working on taming that sweet tooth, then plan to spread it on a slice of turkey, or drop a spoonful in a bowl of squash soup. If it’s still really not quite sweet enough for you, add a few drops of warmed raw honey. Thank you to eatingwell.com for yet another opportunity to eat well.
- 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)
Pulse cranberries in food processor until coarsely chopped, and transfer to medium bowl. Stir in ginger and walnuts. Gently add raspberries, and expect some to get crushed. Â Cover and refrigerate for at least 3 hours to combine flavors. Lasts up to 1 week in the fridge. Makes about 4 cups.