Photo: Jennifer Davick; Styling: Buffy Hargett
Stir in chopped fresh figs for added flavor and texture.
Makes about 1 cup
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1/3 cup chopped sweet onion
1 teaspoon olive oil
1 teaspoon chopped fresh rosemary
1/4 teaspoon dried crushed red pepper
1 (11.5-oz.) jar fig preserves
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
Sauté onion in hot olive oil in a medium saucepan over medium heat 4 minutes. Add rosemary and dried crushed red pepper, and sauté 1 minute. Stir in fig preserves, lemon juice, and kosher salt. Cook, stirring often, 1 minute or until hot. Serve warm.