Best Fresh Orange Cranberry Fig Relish Recipes

CRANBERRY-ORANGE RELISH

Steps:

• Using a food processor, pulse the cranberries and oranges. Transfer the chopped fruit to a 1-quart bowl and add 1/2 cup of the sugar, stirring to mix. Add more sugar to taste, as the sweetness of the oranges will vary. Add the chopped pecans and serve.

EASY CRANBERRY ORANGE RELISH

Steps:

• Grate 2 teaspoons of zest from orange; discard remaining peel and pith from orange. Divide orange into sections.
• Place orange sections, orange zest, cranberries, sugar, and cinnamon in a food processor; pulse until finely chopped.
• Transfer relish to a bowl and cover; refrigerate to allow flavors to blend, at least 2 hours.

FRESH ORANGE CRANBERRY FIG RELISH

Steps:

• 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.
• Tip:.
• If the cranberries are frozen measure while frozen. Let stand at room temperature 15 minutes to thaw slightly before processing.

CRANBERRY FIG RELISH

Steps:

• In a sucepan over medium heat, heat the oil and then add in the onion and ginger, cooking until soft (5 minutes).
• Add teh garlic and cook for another 30 seconds. Stir in orange juice and brown sugar and bring to a boil.
• Stir in half of the cranberries and if using dried figs -- add them now (if you are lucky enough to get fresh figs add them at the end)., cook, stirring ocassionally until berries pop and mixture thickens.
• Add the remaining cranberries (and fresh figs is using) and cook until berries pop (5 minutes).
• Remove from heat and stir in orange zest; season with salt and pepper if desired.

CRANBERRY FIG RELISH

Steps:

• Place orange pieces in a food processor, and process until finely diced, about 30 seconds. Add figs, cranberries, and concentrate; pulse until coarsely chopped, 5 to 6 pulses.
• Transfer to a bowl, cover, and place in the refrigerator to sit overnight. To serve, remove from the refrigerator, and let stand until room temperature, about 2 hours.