Fig Chutney

By darleneandjoel

Serve with roasted pork tenderloin from Martha Stewart Living

Ingredients

• 5 ounces dried Black Mission figs, quartered (3/4 cup)
• 5 ounces dried Calimyrna figs, quartered (3/4 cup)
• 4 tablespoons unsalted butter
• 2 cups ruby or tawny port
• 1/2 cup water
• 2 strips lemon zest
• 2 dried bay leaves
• 1 cinnamon stick
• 1 tablespoon sugar
• 1/4 teaspoon coarse salt
• Freshly ground pepper, to taste

Preparation

Step 1

Combine figs, butter, port, water, lemon zest, bay leaves, cinnamon, sugar, salt, and pepper in a saucepan.

Bring to a boil, then reduce heat and simmer, partially covered, until liquid is the consistency of a loose jam, about 40 minutes.

Discard bay leaves and cinnamon stick, or reserve for garnish. (Chutney can be refrigerated in an airtight container for up to a week; bring to room temperature, or reheat in a pan over low heat, adding water as needed.)

Read more at Marthastewart.com: Roasted Pork Tenderloin with Fig Chutney - Martha Stewart Recipes