Spiced Figs in Port
Published December 20, 1986
- Total Time
- 45 minutes, plus overnight standing
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Ingredients
3 cups dried figs, about 1 ½ pounds
1 ½ cups granulated sugar
1 cup red-wine vinegar
1 cup port
2 sticks cinnamon, broken
20 whole cloves
Nutritional analysis per serving
103 grams carbs; 423 calories; 1 gram fat; 7 grams fiber; 12 milligrams sodium; 3 grams protein; 85 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse figs, cover with water and simmer 20 minutes. Drain, reserving the liquid. Return one cup of the cooking liquid to the pan, along with the remaining ingredients and simmer briefly, just until the sugar dissolves.
- Step 2
Return figs to the pan and simmer 10 minutes longer. Cover and allow to stand overnight in syrups.
- Step 3
Transfer to clean jars or containers and refrigerate or reheat to boiling, transfer to clean, hot, 16-ounce canning jars, process 15 minutes in a boiling water bath and seal with new lids according to manufacturer's directions.
Prunes, or even a mixture of dried fruits can be used with or in place of figs.
Private Notes