Fig Relish

Fig Relish Recipe – The Artisan Food Trail

This fig relish is straightforward and inexpensive to make as it uses dried figs.

Rather than being a relish intended to store and left to mature for months, it should be eaten soon after making and is a great recipe that you can rustle up as and when you fancy.

It is the perfect accompaniment on a cheeseboard and we like to serve it alongside our blue cheese pâté. Also try it with cold cuts like turkey or ham.


  • 250g soft dried figs, roughly chopped
  • 100g sultanas
  • 2 large shallots, roughly sliced
  • 2 small eating apples, peeled, cored and roughly diced
  • 200g light brown muscovado sugar
  • 250ml cider vinegar
  • 2 tsp finely grated orange zest
  • 1 cinnamon stick
  • Salt and black pepper to taste


Put all the ingredients into a large saucepan. Place over a low heat and stir frequently to dissolve the sugar. Bring to the boil then reduce to a simmer and continue to cook gently for about 25-30 minutes. Stir frequently (being sure not to let the mixture burn), until thickened and glossy with a jam-like consistency.

Remove the cinnamon stick, then season the relish with salt and pepper. Leave to cool before packing into new, sterilised jars.


The fig relish can be stored in new, sterilised jars for up to 3 weeks. Once opened, store in the fridge and eat within 1 week.

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