Fig & Purple Onion Relish
Prep Time
20 mins
Cook Time
1 hr
Resting time
1 d
I hate waste, and when it comes to figs, I hate waste even more!
I have been making fig vinegar for some time now, but what to do with the solids after straining? Figs are way to precious to throw into the compost! So this is what I do with the solids once the vinegar is done and stored.
I always make a big batch so that I can share with our family and friends.
Category:
Preserves
Style:
Australian
Keyword:
fig and onion relish, figs, relish
Quantity: 2 litres
Ingredients
- 500 g purple onions peeled and cut into 1 cm wedges
- 500 g raw sugar
- 750 g fresh figs washed and chopped
- 1750 g reserved solids from the making of the fig vinegar
- 250 ml balsamic vinegar
- 250 ml apple cider vinegar
- 2 tsp ground cloves
- 2 tsp ground nutmeg
- 2 tsp cinnamon ground
- 125 g salt
- 2 tsp ground ginger
- 1/4 tsp fine ground white pepper
- 1 cup sweet sherry
Instructions
-
Layer the onions with the salt in a non-reactive dish, cover and let stand overnight.
-
The following day, drain and lightly rinse the onions, place them in a large pan, together with all of the other ingredients.
-
Bring to the boil, and boil gently for approximately one hour, or until the sauce has reached a thick consistency.
-
Fill into warm sterilised jars and seal.
-
When cool, label and store in a dark, cool place.
Notes
Will keep for one year, unopened.
Once opened, store in the refrigerater.
Perfect with cheese, ham and game.
