Sticky Fig Port Chutney Recipes

Steps:

• In a small saucepan, bring the red wine to a simmer and cook until reduced by half, about 10 minutes. Add the figs, orange juice, honey, cayenne, rosemary and star anise and bring back to a simmer. Season with salt and pepper. Cook until the figs soften and the mixture thickens, about 30 minutes, stirring occasionally to prevent scorching on the bottom. Cool to room temperature before removing the anise and rosemary.

Steps:

• Combine 5 ounces dried black figs, quartered (about 3/4 cup), 5 ounces dried white figs, quartered (about 3/4 cup), 1 cinnamon stick, 2 strips (1 by 2 inches) lemon rind, 2 dried bay leaves, 2 cups ruby Port, 1/2 cup water, 1 tablespoon sugar, 4 tablespoons (1/2 stick) unsalted butter, and 1/4 teaspoon each coarse salt and freshly ground pepper in a pot and bring to a boil. Reduce heat and simmer, partially covered, until the liquid has reduced and the chutney has a loose jamlike consistency, 45 to 60 minutes.

Steps:

• Put all the ingredients in a pan and bring to a gentle simmer for 1 hr, uncovered, stirring occasionally until it gets sticky and jammy. Spoon into a clean Kilner jar. That's it. You're done.