A little sweet from the 1/4 cup + 2
Tablespoons fig jam, warming from 1 Tablespoon chili garlic sauce, tangy from 3-1/2 Tablespoons rice vinegar, and rounded out by 1 cup chicken broth and 1 Tablespoon gluten - free Tamari or soy sauce (dish will not be GF if using soy sauce.)
Not exact matches
For the
fig jam filling: 2 pints ripe fresh black mission
figs, rinsed, stems removed and halved 1 1/2 cups sugar 4
tablespoons butter Juice of 1 orange 1/4 cup ruby port or brandy (optional)
Spoon a few
tablespoons of
fig butter /
jam into the center of the frosting dam and spread evenly with the back of a spoon or an offset spatula.
When the cookies are done baking, spoon about 1/2
tablespoon of the
fig jam into the vanilla cookies, and 1/2
tablespoon of the cherry
jam into the chocolate cookies.
Spread 1
tablespoon of the
fig jam over each slice.
1) Combine cut
figs and sugar in a medium bowl and let it sit for 1 hour 2) Place
fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches
jam consistency 4) If mixture becomes too thick, add in 1
tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove
jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.