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    You are in: Home / Recipes / Fresh Orange Cranberry Fig Relish Recipe
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    Fresh Orange Cranberry Fig Relish

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Sharon123's Note:

    Easy, beautiful, delicious! Adapted from Better Homes & Gardens.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Put cranberries and dried figs in a food processor and blend until coarsely chopped. Transfer to a bowl and add mint and basil, if using. Stir together marmalade and balsamic vinegar. Add to the cranberry mixture; stir well. Cover and refrigerate at least 2 hours or up to 1 week. You may freeze up to 6 months;thaw overnight in the refrigerator before serving. Enjoy!
    2. 2
      Makes 4 cups.
    3. 3
      Tip:.
    4. 4
      If the cranberries are frozen measure while frozen. Let stand at room temperature 15 minutes to thaw slightly before processing.

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    Ratings & Reviews:

    • on January 04, 2010

      55

      I really appreciated the ease in making this VERY, VERY NICE TASTING RELISH! Also enjoyed the combo of the title ingredients, & although I did cut back on the amount of mint, what I did use added nicely to the flavor combo! Half I kept for us to enjoy, & the other half was gifted to a special friend who's good at helping me find out-of-the-ordinary ingredients for some of the recipe I make! Think I'll keep this recipe around & make it again sometime soon! [Made & reviewed in Newest Zaar tag]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fresh Orange Cranberry Fig Relish

    Serving Size: 1 (905 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 333.8
     
    Calories from Fat 4
    29%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 50.6 mg
    2%
    Total Carbohydrate 88.5 g
    29%
    Dietary Fiber 8.6 g
    34%
    Sugars 69.6 g
    278%
    Protein 1.8 g
    3%

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