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Figgy Port Chutney

Photo: Jennifer Davick
Hands-on time 30 mins
Total time 1 hr, 5 mins
Yield Makes about 1 1/4 cups
Spread leftovers on a grilled cheese sandwich, or spoon over grilled or roasted pork tenderloin.

Ingredients

  • 1 tablespoon butter
  • 1 large shallot, finely chopped
  • 1 cup chopped dried Mission figs
  • 1/2 cup port
  • 1/4 cup honey
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon salt
  • 1/2 cup fig preserves
  • 2 teaspoons chopped fresh thyme

How to Make It

  1. Melt butter in a saucepan over medium heat; add shallot, and sauté 3 to 5 minutes or until tender. Stir in figs and next 5 ingredients. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 15 minutes or until liquid is almost completely absorbed. Remove from heat, and stir in preserves and thyme. Cool 30 minutes. Serve immediately, or store in an airtight container in refrigerator up to 1 week. (If chilled, let stand 30 minutes before serving.)