You'll be done in 10 minutes when you use this no-cook recipe and a food processor. Save leftover relish for turkey sandwiches.
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).
If cranberries are frozen, measure while frozen. Let stand at room temperature about 15 minutes to thaw slightly before processing.