Location: Having escaped the near-death experience of Sofia Bulgaria, happily living in Frenaros
Since figs are in season right now, I thought I would share this yummy recipe.
6 ½ pounds perfectly ripe, blemish-free figs
1 cup sugar
1 cup red wine vinegar
A 1 to 2-inch piece of stick cinnamon, broken up
Begin by stemming the figs, and put them upright in a fairly large stainless steel pot. Sprinkle the sugar over them, followed by the vinegar and the spices, cover the pot, and let it sit overnight.
The next day set the pot over a very low flame and simmer the figs, shaking them every now and then, for about 5 hours, or until the sauce has become quite thick, and the figs have become translucent. Transfer the figs to clean canning jars, spoon the sauce over the figs, seal the jars, and put them in a large pot with cold water to cover. Bring the pot to a boil and simmer the jars for 20 minutes to sterilize them, cool the jars on a rack, and store them in a cool dry place. They'll be ready in a couple of weeks and will keep well until the holiday season, when they will be perfect gifts.
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