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Cranberry Fig Relish


A sweet, tangy accompaniment to your holiday roast.

  • Servings: 12

Source: Martha Stewart Living, November 1996


  • 1 navel orange, cut into eighths
  • 12 large dried figs, (about 8 ounces), cut into quarters
  • 3 cups fresh cranberries, (one 12-ounce package)
  • 1/2 cup apple-juice concentrate


  1. 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.

  2. 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.

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