Cranberry Fig Relish Recipes

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.

CRANBERRY SAUCE WITH PINOT AND FIGS

Steps:

• Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs and let soak until soft, about 30 minutes. Drain, and add the chopped figs to the Base Cranberry Sauce and cook another minute or so. Stir in the balsamic vinegar, and, if desired, stir some of the soaking liquid into the finished sauce.
• Heat the canola oil in a large pot over medium heat. Add the ginger and shallots and cook, stirring, until soft and fragrant, about 3 minutes. Stir in the brown sugar, honey, orange juice, granulated sugar, and salt. Cook, stirring, until sugar dissolves and mixture is nice and bubbly.
• Add half the cranberries and cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 5 minutes. Add the remaining cranberries and cook another 5 minutes or so.

CRANBERRY FIG SAUCE

Steps:

• 1. Bring water to a boil in a large saucepan. Remove from heat. Zest the rind of the fresh tangerine and set aside. Juice the tangerine.
• 2. Stir the juice and the chopped dried figs into the water and let stand for 15 minutes.
• 3. Return the pan to medium high heat and add the sugar and cinnamon stick. Bring to a boil.
• 4. Add the rinsed fresh cranberries. Reduce heat and simmer for 10 minutes or until the berries begin to burst. Remove from heat.
• 5. Add the 2 TBS balsamic vinegar, the zest of the tangerine, the grated nutmeg and the pinch of salt. Remove the cinnamon stick. Cool completely. Transfer to a jar and refrigerate. Makes 3 cups

CRANBERRY SAUCE WITH DRIED FIGS

Steps:

• In a small saucepan, combine all the ingredients; cook over low heat until most of the cranberries have burst, about 15 minutes.
• Transfer cranberry sauce to a small bowl. Let cool; cover, and refrigerate up to 3 days. Let stand at room temperature, 30 minutes, before serving.

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.