Dried fig relish

Ideal as part of a cheese gift box, this relish is of the type that can, and should, be eaten soon after making rather than being left for months to mature. It’s delicious with the oaty biscuits, nut and cherry crackers and just about any cheese, or even cold cuts. 

  • Preparation time: 15 minutes, plus cooling
  • Cooking time: 35 minutes
  • Total time: 50 minutes, plus cooling

Ingredients

250g soft dried figs, roughly chopped

100g raisins, sultanas or  chopped dates

2 large shallots, roughly sliced

2 small cox or other eating apples, peeled, cored and roughly diced

200g light brown muscovado sugar

250ml cider vinegar

2 tsp finely grated orange zest

1 cinnamon stick

1 bay leaf

Method

1 Tip all the ingredients into a large saucepan; place over a low heat and stir frequently to dissolve the sugar. Bring to the boil, reduce to a simmer and continue to cook gently for about  25-30 minutes, stirring frequently, until thickened, glossy and jammy.

2 Discard the cinnamon stick and bay leaf, then season the relish and cool before packing into new, sterilised jars.