Yield
about 3 cups (serving size: 2 tablespoons)
Photo: Karry Hosford

How to Make It

Step 1

Combine first 6 ingredients in a large saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Cover, reduce heat to low, and simmer 25 minutes or until figs are tender.

Step 2

Stir in crystallized ginger and rind. Cook, uncovered, over medium heat 30 minutes or until mixture is syrupy, stirring occasionally.

Step 3

Remove mixture from heat, and cool 10 minutes. Discard fresh ginger pieces. Place mixture in a food processor, and process until smooth. Store in the refrigerator.

Step 4

Note: Store in the refrigerator for up to 2 weeks.

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