Skip to main content
Epicurious
Bon Appétit

Fig and Grape Preserves

3.4

(4)

Recipe information

  • Yield

    Makes about 1 1/2 cups

Ingredients

3 cups seedless red grapes, halved
1 cup diced dried Calimyrna figs (about 5 ounces)
1 cup Zinfandel or other dry red wine
1/4 cup sugar
2 teaspoons grated orange peel
2 teaspoons fresh lemon juice

Preparation

  1. Place first 5 ingredients in medium sauce-pan. Bring to boil over medium-high heat, stirring occasionally. Reduce heat to medium-low, cover and simmer 10 minutes. Uncover and increase heat to medium; simmer until liquid is reduced to syrup, stirring frequently, about 10 minutes. Transfer to bowl. Stir in lemon juice. Cool. (Can be made 1 week ahead. Cover; chill.)

TagsJamSpreadsFigFruitGrapeBreakfastBrunchLunchNut FreeDairy FreeGluten FreeVeganVegetarianMake AheadPickle & PreserveBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.