Cranberry Orange Fig Relish

If you like cranberries, this is like candy on a spoon! This cranberry orange fig relish is tasty on the thanksgiving table, but it’s also nice to have on hand for a compote over banana nice cream or coconut yogurt or spooned over oatmeal or roasted sweet potatoes. I’ve even used it in a tart over sliced pears, yum!

The orange and figs in this recipe give it a nice sweetness that compliments the tart of the cranberries. This is much better than the cranberry jelly in the can and so much better for you, providing lots of vitamin C from the cranberries and oranges, which is important this time of year.

Try it and let me know how you like it!

Cranberry Orange Fig Relish

Boost your vitamin C with this luscious cranberry relish that can be used in multiple ways.
Prep Time15 minutes
Course: Side Dish
Cuisine: American
Keyword: cranberries, figs, oranges
Author: Chef Kim


  • food processor


  • 8 dried figs softened and chopped
  • 8 oz bag fresh or frozen cranberries about 2 cups
  • 1 navel orange, rind chopped, flesh sectioned
  • 1 teaspoon rosemary
  • ¼- 1/3 cup coconut sugar powdered
  • 2 tablespoons coarsely chopped crystallized ginger


  • Coarsely chop the figs in a food processor.
  • Peel the orange and chop the rind, section the orange and add to the figs with the cranberries.
  • Add in remaining ingredients and pulse to combine.
  • Pour into container and refrigerate overnight for best flavor. If the sauce is overly liquid, add a tablespoon of ground chia seeds, stir well to mix evenly and let sit to thicken.
  • Can be made one week ahead. Keeps well in fridge and/or freezer. Serve at room temperature.


This relish combines well with herbed hemp spread and as a pie filling with sliced pears. It can also be served as a canape topping or spooned over oatmeal, yogurt or ice cream.


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