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1 ts Canola or vegetable oil
3 Shallots; diced
1 c Red wine
1/4 c Chicken broth
1/4 c Veal or beef broth
3/4 c Balsamic vinegar
1 ts Chopped fresh rosemary leaves
1/4 c Sugar
1 c Dried mission figs; quartered
Place a medium skillet over medium heat and, when it is hot, add the
oil. Add the shallots, and cook until they are softened, about 3
minutes. Deglaze with the red wine and reduce by half. Add the broths
and vinegar, and reduce by half.
Add the rosemary and sugar. Lower the heat to low, and cook until the
sugar has melted, about 3 to 5 minutes. Add the figs, and cook,
stirring occasionally, until they are rehydrated, about 10 to 12
Cook until the mixture has the consistency of a liquidy jam, about 10
to 12 minutes. Use immediately, or cover and refrigerate up to 5 days.
Makes about 1 cup.
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