dried fig and port jam½ cup Saskatoon Berry Dessert Wine or Wild Black Cherry Dessert Wine
½ cup red wine
1 cup dried mission figs, quartered
1 red onion, diced finely
1 tbsp. balsamic vinegar

Soak the figs in both wines for a minimum of one hour. Over medium heat, saute the onions in some olive oil. Add figs, wine and vinegar. Reduce to medium-low and continue cooking until wine is cooked down and the mixture takes on a jam-like consistency.
Serve with raincoast crisps!


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