Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 50 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 500 g fi (s), dried
- 200 ml port wine, red
- 200 ml red wine
- 100 ml red wine vinegar
- 2 lemon (s), including the juice
- 125 g suar, brown
- 100 g Dijon mustard
- 0.25 teaspoon ¼ salt
- Pepper from the grinder
Print Recipe
Pin Recipe Instructions
- Cut each fig into six pieces. Add port, red wine, vinegar and lemon juice, soak for one to two hours.
- Add the remaining ingredients and bring to the boil in a large saucepan. Cook until the figs are tender. Always stir well, as it is very viscous and there is a high risk of scalding.
- Pour very hot into twist-off glasses and allow to cool.
- Tastes good with cheese, but also with roast beef, roast beef, etc.
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