2 c. chopped dried figs
1 apple, peeled & diced
1 lemon, sliced paper-thin
1/2 c. brown sugar
1/2 c. molasses
1/2 c. vinegar
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon

In large sauce pan, combine dried figs and apple. Add remaining ingredients. Bring to a boil; simmer, uncovered 30 minutes. Serve as an accompaniment to pork, lamb, or chicken.

Makes about 4 cups.