- 150g figs, chopped (about 4)
- 1 rosemary sprig, leaves picked and chopped
- 50g light brown soft sugar
- 1 small red onion, finely chopped
- 4 tbsp ruby port
- 3 tbsp red wine vinegar
- Put all of the ingredients in a pan.
- Simmer over medium-low heat for 25-30 mins until sticky and jammy, adding 50ml water if it begins to stick. Leave to cool. Will keep in a sterilised jar for up to four months.
- Delicious with a selection of cheese