Total time: 10 minutes, plus at least 1 hour chilling | Makes 3 cups
Note: From Donna Deane.
- 1 (12-ounce) bag cranberries
- Zest of one lemon, minced
- 1 cup sugar
- 1/2 cup chopped dried Mission figs
Step 1Wash the cranberries in a colander under cold running water. Remove any bruised or soft berries. Pat the cranberries dry on paper towels.
Step 2Add the cranberries and the lemon zest to a food processor and pulse until the berries are finely chopped.
Step 3Spoon the mixture into a glass bowl. Add the sugar and the figs and stir to blend. Cover and chill in the refrigerator for at least 1 hour. Best if chilled overnight.
25 calories; 0 protein; 6 grams carbohydrates; 1 gram fiber; 0 fat; 0 saturated fat; 0 cholesterol; 0 sodium.
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