Spiced Figs in Port

Ingredients

• 3 cups dried figs, about 1 1/2 pounds
• 1 ½ cups granulated sugar
• 1 cup red-wine vinegar
• 1 cup port
• 2 sticks cinnamon, broken
• 20 whole cloves

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    947 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 225 grams carbohydrates; 11 grams dietary fiber; 209 grams sugars; 2 grams protein; 23 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

2 pints

Preparation

1. Rinse figs, cover with water and simmer 20 minutes. Drain, reserving the liquid. Return one cup of the cooking liquid to the pan, along with the remaining ingredients and simmer briefly, just until the sugar dissolves.
2. Return figs to the pan and simmer 10 minutes longer. Cover and allow to stand overnight in syrups.
3. Transfer to clean jars or containers and refrigerate or reheat to boiling, transfer to clean, hot, 16-ounce canning jars, process 15 minutes in a boiling water bath and seal with new lids according to manufacturer’s directions.

• Prunes, or even a mixture of dried fruits can be used with or in place of figs.