Dried Fig, Elderflower & Lemon Relish

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Preparation info

    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

This chunky relish goes really well with roast breast of veal or chicken. The elderflower cordial I use is one that you dilute with water to make a refreshing drink. If you can’t find any, use good-quality honey as a replacement, but adjust the sugar to suit and add some extra lemon zest.


  • 600g (lb) dried figs, cut into quarters
  • 250ml (9fl oz) cider vinegar
  • 4 juicy lemons
  • 300ml (11fl oz) elderflower cordial
  • 300g (11oz) caster sugar
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 teaspoon paprika
  • 2 teaspoons sea salt


Soak the figs in the vinegar and leave overnight. The next day drain off the vinegar and reserve it. Using a potato peeler, peel the lemons and then juice them. Put the vinegar, lemon peel and juice in a heavy pot and add all the remaining ingredients except the figs and bring to the boil. Boil for 3 minutes before adding the figs and then cook over a moderate heat for 15 minutes, stirring occasionally. Pour into hot, clean jars, seal and cool. Leave for two to three days before using.