Ingredients
1 navel orange, cut into eighths
12 large dried figs, (about 8 ounces), cut into quarters
3 cups fresh cranberries, (one 12-ounce package)
1/2 cup apple-juice concentrate
Preparation
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.
