Categories: pickles- relish
Ingredients
- 4 cups fresh or frozen cranberries
- 1 cup dried figs, stems removed
- 2 Tbsp. snipped fresh mint leaves
- 1 cup orange marmalade
- 2 Tbsp. balsamic vinegar
Directions
- 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.
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makes 4 cups
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Note: if cranberries are frozen, measure while frozen. Let stand at room temperature about 15 minutes to thaw slightly before processing.