Peach Fig Relish
|Canned peach slices||29 Ounce (1 Can)|
|Canned peach nectar||5 1⁄2 Ounce (1 Can)|
|Finely shredded lemon peel||1⁄4 Teaspoon|
|Lemon juice||2 Tablespoon|
|Ground cardamom||3⁄4 Teaspoon|
|Dried figs||12 Ounce, snipped for 1 1/2cups (Light Colored)|
|Brandy/Orange juice||2 Tablespoon|
Drain peaches, reserving 1/2 cup syrup.
Coarsely chop peaches.
Heat peaches, reserved syrup, peach nectar, lemon peel, lemon juice, and cardamom in a medium saucepan until boiling.
Boil gently, uncovered, for 5 minutes.
Stir in figs and brandy or orange juice.
Cook and stir 2 minutes more or until desired consistency.
Remove from heat; cool.
Place in a bowl; cover with plastic wrap.
Refrigerate at least 2 hours before serving.
Garnish with cranberries and fresh mint sprigs, if desired.