I used Heart of the Desert’s green-chile pistachios in my most recent batch of this chunky relish. It can be made well ahead of turkey day, and is easy to whip up in larger quantities if you’d like to send guests home with their own small jars as a holiday treat. It’s fantastic on day-after turkey sandwiches. I’m grateful to Santa Fean Caroline Crosby for sharing the initial idea for this relish.

  • 12 ounce package fresh cranberries
  • 1 cup granulated sugar
  • 1 medium orange, peeled, white pith removed, chopped
  • ¼ cup water
  • 3 tablespoons minced shallots
  • 1 teaspoon ground dried ginger
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon ground, dried New Mexico red chile
  • ¾ teaspoon ground cumin
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon salt
  • 6 ounces dried mission or other figs, chopped
  • ½ cup pistachios

Serves 8

Combine in saucepan the cranberries, sugar, orange and all juice, water, shallots, dried spices, and salt. Cook uncovered over medium-high heat, stirring occasionally, until sugar dissolves and cranberries pop and thicken. Stir in figs and pistachios and remove from heat. Cool, then refrigerate. The relish keeps for days. Add a little water if it becomes too thick to spoon easily