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!
Makes 4 cups.
If the cranberries are frozen measure while frozen. Let stand at room temperature 15 minutes to thaw slightly before processing.