Cranberry-Fig Relish

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 128
  • Calories from fat: 18%
  • Fat: 2.6g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 1g
  • Carbohydrate: 27.4g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 4mg
  • Calcium: 30mg

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

  1. Combine the first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
  2. 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.
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