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Fig and Ginger Chutney
1/3 cup raisins
1/3 cup red wine vinegar
1/4 cup honey
2 teaspoons slivered crystallized ginger
10 ounces fresh figs -- trimmed and quartered (2 cups)
1/2 teaspoon mustard seed
3 dried cloves
1 teaspoon balsamic vinegar
Combine raisins, vinegar, honey and ginger in a nonaluminum saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until syrupy. Add figs, mustard seeds and cloves. Cover, reduce heat, and simmer for 10 minutes or until figs are just tender. Remove from heat; discard cloves, and add balsamic vinegar. Serve at room temperature or chilled.
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