Categories: pickles- relish

Ingredients

• 4 cups fresh or frozen cranberries
• 1 cup dried figs, stems removed
• 2 Tbsp. snipped fresh mint leaves
• 1 cup orange marmalade
• 2 Tbsp. balsamic vinegar

Directions

1. Using a food processor or hand food chopper, process or chop cranberries and dried figs until coarsely chopped. Transfer to bowl; add mint. Stir together marmalade and balsamic vinegar. Add to cranberry mixture, stir well. Cover and refrigerate at least 2 hours or up to 1 week. Or freeze up to 6 months; thaw overnight in refrigerator before serving.

2. makes 4 cups

3. Note: if cranberries are frozen, measure while frozen. Let stand at room temperature about 15 minutes to thaw slightly before processing.

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