Gingered Cranberry Relish

 


Cranberries are a natural part of the quintessential Thanksgiving spread.  However, the gelatinous substance that comes out of the can (while still holding the shape of the can) has much to be desired.  This recipe (adapted from eatingwell.com) is going to provide the perfect homemade touch.  The ginger provides a spicy flavor that cleanses the palate between bites of steamy gravy-doused turkey and creamy mashed potatoes.  There is also far less sugar used than many other cranberry recipes, leaving you with a tart finish and guilt-free conscious!

While homemade cranberry sauce is fabulous, this just leaves another item that requires room on the stove top amidst the simmering gravy and boiling potatoes.  So the best thing about this recipe is that there is no cooking required.  That means it's as easy as well... opening a can of cranberry sauce!  And did I mention, there are only four ingredients?!  There is no excuse not to make this!

 

Cranberries contain several phytonutrients that aid in gum health and decrease risk of urinary tract infections!  You may also be reducing your risk of breast, colon, lung and prostate cancers when you include cranberries on your plate.  Choose whole and fresh cranberries to avoid added sugars found in cranberry juice and cocktails. 

 

First, you will start with your bag of fresh cranberries.  Wash the berries and drain.

 



 

Pulse your cranberries in a food processor until coarsely ground, but so they still have a shape and aren't just mush.

Remove your cranberries from the processor and stir in minced crystallized ginger and sugar.

Next you will gently stir in your bag of frozen raspberries (no need to defrost beforehand).  Let sit for at least 3 hours, even better if left overnight, before serving. 

 Have a healthy and happy Thanksgiving everyone!

Gingered Cranberry Relish
1 12oz bag fresh cranberries, washed and drained
1/2 cup minced crystallized ginger
1/4 cup sugar
1 bag frozen raspberries (do not defrost before hand)

 Preparation:
1- Pulse your cranberries in a food processor until coarsely ground, but so they still have a shape and aren't just mush.
2- Stir in crystallized ginger and sugar.  Gently fold in raspberries.
3- Let sit at least 3 hours before serving.  Can be made a day or two ahead of time.