Black Mission Fig & Balsamic Chutney
Serves 4
This chutney is a tasty accompaniment to white meat, cheese platters, and charcuterie boards. Seasoned with balsamic and brown sugar, the sweet tang pairs wonderfully with our small-lot Cabernet Franc.
Ingredients
- 2 cups dried black mission figs, halved
- 1 cup yellow onion, diced fine
- 1 cup balsamic vinegar
- 1 cup light brown sugar
- 1 cup Trefethen Cabernet Franc
- 1 bay leaf
Procedure
- 1Place all ingredients (except the figs) in a heavy bottom skillet, stir together and bring to a boil. Reduce to a simmer and cook for another 20 minutes, or until the onions become translucent.
- 2Add the dried figs and bring back to a boil, then remove from heat and cool the mixture. If using fresh figs, do not bring the mixture to a boil after adding the figs, instead, remove the pan from the stove and fold in the chopped fresh figs, then let the mixture cool.
- 3Once cool, remove the bay leaf. Serve chutney as is, or purée it in a food processor until smooth, then refrigerate before serving.
- 4Serve with soft cheese and crackers, as a sandwich spread, or alongside grilled sausages.
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