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
- 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.