Fresh Cranberry-Fig Relish

You'll be done in 10 minutes when you use this no-cook recipe and a food processor. Save leftover relish for turkey sandwiches.

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  • Makes: 16 servings
  • Serving Size: 1/4 cup
  • Makes: 4 cups
  • Prep: 10 mins

Fresh Cranberry-Fig Relish

Directions

  1. Using a food processor or hand food chopper, process or chop cranberries and dried figs until coarsely chopped. Transfer to bowl; add mint. Stir together marmalade and balsamic vinegar. Add to cranberry mixture; stir well. Cover and refrigerate at least 2 hours or up to 1 week. Or freeze up to 6 months; thaw overnight in refrigerator before serving. Makes 4 cups (sixteen 1/4-cup servings).

From the Test Kitchen

Test Kitchen Tip:

If cranberries are frozen, measure while frozen. Let stand at room temperature about 15 minutes to thaw slightly before processing.

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Nutrition Facts (Fresh Cranberry-Fig Relish)

  • Per serving:
  • 96 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 13 mg sodium ,
  • 25 g carb. ,
  • 3 g fiber ,
  • 8 g sugar ,
  • 1 g pro.
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