Tis the season to be making some fig chutney. This is one of many ways to use your figs. This chutney lasts up to 2 months in the refrigerator. Pair with goat cheese and prosciutto on top of a sliced toasted baguette. Enjoy!
Ingredients:
1 cup red wine
4 cups fresh figs, top stem removed, roughly cut into pieces
2 medium size apples, peeled, cored, cut into small pieces
3 medium size oranges, juiced
1/2 cup brown sugar
2 tablespoons honey
1 sprig fresh rosemary
pinch of sea salt
Optional: pinch of cayenne pepper
Directions:
In a small saucepan on medium heat bring the red wine to a boil then turn down heat to simmer, stirring occasionally. Cook until it reduces to half.
In another medium size pot add the orange juice and apples, cook on medium heat for 10 minutes, stirring occasionally.
Reserve rosemary. Add all ingredients to pot including the reduced wine. Reduce heat. Cook until figs are soft and break down, stir frequently so bottom doesn’t burn.
When figs are soft and broken down add the sprig of rosemary for 3 minutes or leave in longer for a more intense flavor. Pull out rosemary and add later to dish as a garnish when serving.
Store in airtight mason jar in the fridge up to 2 months. Enjoy!
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