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.

2 users rated this recipe an average rating of 3.0
  • Makes: 16 servings
  • Serving Size: 1/4 cup
  • Yields: 4 cups
  • Prep: 10 mins
Rate me!

Fresh Cranberry-Fig Relish
cup dried figs, stems removed
tablespoons snipped fresh mint leaves
cup orange marmalade
tablespoons balsamic vinegar
  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.

Nutrition Facts (Fresh Cranberry-Fig Relish)
    Per serving:
  • 96 kcal cal.,
  • 13 mg sodium,
  • 25 g carb.,
  • 3 g fiber,
  • 8 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment: