2 c Chopped Calif.
dried figs

1 Apple; peeled & diced

1 Lemon; sliced paper-thin

1/2 c Brown sugar

1/2 c Molasses

1/2 c Vinegar

1/2 ts Ground cloves

1/2 ts Ground ginger

1/2 ts Ground cinnamon

In large sauce pan, combine dried figs and apple.
Add remaining ingredients.
Bring to a boil; simmer, uncovered 30 minutes.
Makes about 4 cups.
Serve as an accompaniment to pork, lamb, or chicken.

Source: California Dried Figs – Recipes…Serving Ideas Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias