Gingered Cranberry Raspberry Relish

Cranberry 225

Traditional doesn’t have to mean boring. When you’re trying to come up with side dish ideas for this year’s Holiday menu just think a little outside the box; take a traditional dish and make it contemporary and chic…like adding rapberries, walnuts and ginger to your holiday cranberry relish.

Made from market fresh locally sourced ingredients this simple twist on a holiday favorite is best served cold. It also makes your after-holiday sandwich absolutely irresistible when used instad of mayonnaise.


• 12 oz Fresh Cranberrries
• 3 cups Fresh or frozen (not thawed) raspberries
• 1/3 cup Granulated Sugar
• 1/2 cup Crystalized ginger, minced
1/2 cup Walnuts, finely chopped


Pulse cranberries in a food processor until coarsely chopped.

Pulse walnuts in a food processor until coursley chopped.

Transfer both to a medium bowl and stir in sugar and crystallized ginger.

Stir in raspberries— do it gently but it’s ok if you crush some of them.

Cover and refrigerate for at least 2 hours to allow the flavors combine.