- 2 cups dried figs, roughly chopped
- 2 cups red-wine vinegar
- 1/4 cup freshly squeezed orange juice
- 1/2 cup olive oil
- Coarse salt and freshly ground pepper
In a medium saucepan, combine figs, vinegar, and 1/4 cup water. Bring to a boil, reduce to a simmer, cover, and cook until it reaches the consistency of a fruit preserve, about 15 minutes. Remove from heat, and stir in orange juice and olive oil. Season with salt and pepper.