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

Source: Better Homes and Gardens

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Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
16
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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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

96 calories; carbohydrates 25g; insoluble fiber 3g; sugars 8g; protein 1g; vitamin a 48.6IU; vitamin c 5.3mg; niacin equivalents 0.2mg; folate 8.1mcg; sodium 13mg; potassium 117mg; calcium 30.3mg; iron 0.5mg.
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