Gingered Cranberry-Raspberry Relish

To make ahead: Cover and refrigerate for up to 1 week.

Makes about 4 cups

: 10 minutes

: 3 hours 10 minutes (including chilling time)

: Easy

• 1 12-ounce package fresh cranberries
• 1/2 cup granulated sugar
• 1/2 cup minced crystallized ginger (choose soft nuggets over disks, if possible)
• 3 cups raspberries (2 pints), fresh or frozen (not thawed)

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.

NUTRITION INFORMATION: Per 1/4-cup serving: 58 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 15 g carbohydrate; 0 g protein; 2 g fiber; 2 mg sodium; 53 mg potassium. Nutrition bonus: Vitamin C (15% daily value). 1 Carbohydrate Servings. Exchanges: 1 other carbohydrate.