Fresh Cranberry-Fig Relish
Recipe from
Better Homes and Gardens
You'll be done in 10 minutes when you use this no-cook recipe and a food processor. Save leftover relish for turkey sandwiches.
Servings:
4 cups
Prep Time:
10 mins
Total Time:
10 mins
Ingredients
-
4 cupsfresh or frozen cranberriessee savings
-
1 cupdried figs, stems removedsee savings
-
2 Tbsp.snipped fresh mint leavessee savings
-
1 cuporange marmaladesee savings
-
2 Tbsp.balsamic vinegarsee savings
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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).
Test Kitchen Tip
If cranberries are frozen, measure while frozen. Let stand at room temperature about 15 minutes to thaw slightly before processing.
Nutrition information
Per serving: Calories 96, Total Fat 0 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 13 mg, Carbohydrate 25 g, Total Sugar 8 g, Fiber 3 g, Protein 1 g. Daily Values: Vitamin C 9%, Calcium 3%, Iron 3%.
Percent Daily Values are based on a 2,000 calorie diet
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