Fig Marmalade for Meat or Cheese

This fig marmalade works very well with steak or cheese. It adds just the right amount of sweetness to the dish.

2 ½ cups water

3 ½ cups black mission figs, quartered

1 cup (packed) brown sugar

½ cup sherry

¼ cup sugar

2 tbsp. red wine vinegar

2 tbsp. minced shallots

1 cinnamon stick

1 tsp. minced fresh ginger

1 tbsp. grated lemon peel

1 tsp. lime juice

Bring all ingredients to boil except the last two. Simmer, stirring often, until syrupy and figs are tender, about 25 minutes. Add more water is the mixture is too thick. Cover and chill or freeze. Bring to room temperature before serving.