Summary

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

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Instructions

1. Cut each fig into six pieces. Add port, red wine, vinegar and lemon juice, soak for one to two hours.
2. 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.
3. Pour very hot into twist-off glasses and allow to cool.
4. Tastes good with cheese, but also with roast beef, roast beef, etc.