Cranberry-Fig Relish

Cranberry-Fig Relish Recipe
Photo: Karry Hosford
Toasted pecans add a pleasing crunch to this fruity condiment. If you make it a few days ahead, leave out the nuts until just before serving so they'll remain crunchy. Leftovers are great on a turkey sandwich with horseradish or cream cheese.

Yield:

12 servings (serving size: 1/4 cup)

Recipe from

Nutritional Information

Calories 128
Caloriesfromfat 18 %
Fat 2.6 g
Satfat 0.2 g
Monofat 1.4 g
Polyfat 0.8 g
Protein 1 g
Carbohydrate 27.4 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 4 mg
Calcium 30 mg

Ingredients

1 cup fresh orange juice (about 4 oranges)
3/4 cup chopped dried figs
1/2 cup dry red wine
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 (12-ounce) package fresh cranberries
1/3 cup chopped pecans, toasted

Preparation

Combine the first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

Add sugars and cranberries. Cook over medium heat 10 minutes or until mixture is slightly thick and berries pop, stirring occasionally. Cool slightly. Stir in pecans. Cover and chill.

Note:

November 2002
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