SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cranberry-Fig Relish

Serving size: 1/4cup Yield: 2 cups
Prep 10 mins Chill 2 hrs
Cranberry-Fig Relish
  • 1/2  cup  dried figs, stems removed
  • 2  cups  fresh or frozen cranberries*
  • 1  tablespoon  snipped fresh mint leaves (optional)
  • 1/2  cup  orange marmalade
  • 1  tablespoon  balsamic vinegar

1. In a food processor or using a hand food chopper, process or chop figs until they are in large pieces. Add cranberries and process or chop until mixture is coarsely chopped. Transfer to a medium bowl; if desired, add mint.

2. In a small bowl stir together marmalade and vinegar. Add to cranberry mixture; mix well. Cover and chill for at least 2 hours.

From the Test Kitchen*Tip:
  • If using frozen cranberries, measure them while frozen. Let stand at room temperature about 15 minutes to thaw slightly before processing.
Make-Ahead Directions:
  • Prepare as directed. Place in an airtight container. Seal; chill for up to 3 days. Or label and freeze for up to 6 months. Thaw overnight in the refrigerator.
Nutrition Facts (Cranberry-Fig Relish)
  • cal. (kcal) 88,
  • carb. (g) 23,
  • fiber (g) 2,
  • sugar (g) 18,
  • vit. A (IU) 49,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • sodium (mg) 13,
  • Potassium (mg) 96,
  • calcium (mg) 30,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe