Ingredients
- 1 12-ounce p fresh cranberries
- 1/2 cup granulated sugar
- 1/2 cup crystallized ginger, minced, (choose soft nuggets over disks, if possible)
- 3 cups raspberries, (2 pints), fresh or frozen (not thawed)
Cooking Directions
Step 1
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 Info
- Serving: Per 1/4-cup serving
- Calories: 58
- Carbohydrates: 15g
- Fat: 0g
- Protein: 0g
- Dietary Fiber: 2g
- Saturated Fat: 0g
- Monounsaturated Fat: 0g
- Cholesterol: 0mg
- Potassium: 53mg
- Sodium: 2mg
- Exchanges: 1 other carbohydrate
- Carbohydrate Servings: 1