Yield
Makes about 1 cup
Photo: Jennifer Davick; Styling: Buffy Hargett

How to Make It

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.

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