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.
Stir in crystallized ginger and rind. Cook, uncovered, over medium heat 30 minutes or until mixture is syrupy, stirring occasionally.
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.
Note: Store in the refrigerator for up to 2 weeks.
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