Advertisement

Cranberry-lemon relish

Time 10 minutes
Yields Makes 3 cups
Cranberry-lemon relish
1

Wash the cranberries in a colander under cold running water. Remove any bruised or soft berries. Pat the cranberries dry on paper towels.

2

Add the cranberries and the lemon zest to a food processor and pulse until the berries are finely chopped.

3

Spoon 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.

From Donna Deane.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.