• Combine the figs, wine and balsamic vinegar in a medium-sized pot and place over medium-low heat.
• Bring to a simmer and let simmer until most of the liquid has cooked into the figs, approximately 20 minutes. Remove from heat.
• When cool enough to handle, purée the mixture in a blender or food processor, adding water as needed to loosen it, until the mixture is the consistency of a smooth, thick paste.
• Transfer to sterilized jars, cap and let cool. Store in the refrigerator for 1 month. Alternatively, water-process the jars, then store in a cool, dry place for up to 6 months.
4 cups dried figs, whole
2 cups pinot noir or other light red wine
2 cups balsamic vinegar
Water, as needed
2 cups pinot noir or other light red wine
2 cups balsamic vinegar
Water, as needed
This article appears in August 2012.