Ingredients:

13-15 fresh ripe figs

150mls balsamic vinegar

100mls red wine vinegar

300gm soft brown sugar

Zest and juice of one lemon

2 red onions, thinly sliced

2 tspns mixed spice

10g fresh grated root ginger

1 tblspn olive oil

 

Method:

Remove the stalk from the figs and cut into quarters.

Heat the oil in a large pan over medium heat and fry the onion for five minutes until soft and slightly caramelised.

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Add all the other ingredients to the pan except for the figs, season with salt and pepper, bring to the boil and simmer for 30 minutes

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Once the liquid has reduced to syrup, add the figs and cook for a further 15 minutes, stirring occasionally.

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Pour into sterilised jars and allow to cool.

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