Options

Format:
Include:
PRINT
See more
Photo: Karry Hosford Photo by: Photo: Karry Hosford

Cranberry-Fig Relish

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.

Cooking Light NOVEMBER 2002

  • Yield: 12 servings (serving size: 1/4 cup)

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.

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
advertisement

Go to full version of

Cranberry-Fig Relish recipe

advertisement