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Is this fig compote safe to can?

15 years ago

Hi boys and girls

My fig tree is overloaded. Sigh. Last year I made quite a few jars of Ferber's Fig Vanilla preserves. IMHO it was like biting into a spoonful of sugar with a little bit of fig flavor. Ah well thats just me.

I'd like to try something Asian/savory...not a sour/vinegar based.

Please tear apart this recipe for canning, and/or provide another one! I think the kosher salt is too much? TIA, you guys ROCK!

Fig Compote

According to Chef Shawn Wellersdick, "This compote is great as a sauce or condiment for grilled or roasted duck or other game birds, venison and grilled salmon.

For a fun pizza idea, spread an unbaked pizza dough round with the fig sauce, top with roast duck meat (great way to use up leftovers), crumbled goat cheese and caramelized onions. Bake as usual."

4 cups fresh figs, cut in half

1 T minced fresh ginger

1 medium-sized sweet onion, diced

2 pieces of dried star anise

(available at oriental grocery stores)

1/2 cup sugar

1/3 cup soy sauce

1/3 cup balsamic vinegar

Pinch of nutmeg

1 T kosher salt

Juice and zest of one orange

In a medium saucepan over low heat, "sweat" the onion in 1 T olive oil until translucent. Add all ingredients except for orange zest and bring up to a simmer.

Simmer for 15 minutes until sauce begins to thicken. Remove from heat, let cool completely and stir in orange zest

Here is a link that might be useful: Original source

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