Gingered Fig Preserves
The preserves need to be refrigerated, so store in clear glass containers with secure lids. Include a note on the gift tag to keep the preserves chilled. Also include these serving suggestions: "Spread preserves on toasted nut bread and serve with Brie, or make sandwiches using the preserves and cashew butter."
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- Calories: 96
- Calories from fat: 3%
- Fat: 0.3g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.1g
- Protein: 0.6g
- Carbohydrate: 24.5g
- Fiber: 2.2g
- Cholesterol: 0.0mg
- Iron: 1.2mg
- Sodium: 4mg
- Calcium: 36mg
- 1 3/4 cups water
- 1 cup sugar
- 1/2 cup fresh orange juice (about 1 large orange)
- 3 tablespoons fresh lemon juice
- 3 (1-inch) pieces peeled fresh ginger
- 1 pound dried Calimyrna figs, stemmed
- 1/2 cup chopped crystallized ginger (about 3 ounces)
- 2 teaspoons grated orange rind
- 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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Gingered Fig Preserves Recipe at a Glance
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