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.
Ingredients
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4 cups fresh or frozen cranberries
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1 cup dried figs, stems removed
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2 Tbsp. snipped fresh mint leaves
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1 cup orange marmalade
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2 Tbsp. balsamic vinegar
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
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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