Spiced Fig-And-Zinfandel Compote

• 3/4 cup diced dried Mission figs
• 1/2 cup diced dried apricots
• 1/3 cup raisins
• 1 1/2 cups Zinfandel wine
• 1 bay leaf
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon black peppercorns
• 1 whole clove
• 1 (1/2-inch) cinnamon stick
• 1 tablespoon fresh lemon juice
• 3 tablespoons honey
• 1/4 teaspoon salt

1. Combine first 5 ingredients in a nonaluminum saucepan, and let stand 30 minutes.
2. Place a small skillet over medium-high heat until hot; add coriander seeds and next 5 ingredients, and cook, stirring constantly, until spices are toasted. Transfer spices to a clean coffee grinder and grind until fine. Set aside 1 tablespoon spice mixture. Reserve remaining ground spices for other uses.
3. Bring fruit mixture to a boil. Reduce heat, and simmer, uncovered, 35 minutes or until thickened. Add lemon juice, honey, salt, and 1 tablespoon reserved ground spice mixture to fruit mixture; cool.
4. Note: We prefer toasted and freshly ground whole spices, but you can substitute prepared ground spices in the following proportions: 3/4 teaspoon coriander, 3/4 teaspoon fennel, 1/2 teaspoon cumin, 1/4 teaspoon black pepper, 1/8 teaspoon clove, and 1/2 teaspoon cinnamon.

figs, apricots, raisins, zinfandel wine, bay leaf, coriander seeds, fennel seeds, cumin seeds, black peppercorns, clove, cinnamon stick, lemon juice, honey, salt

Taken from www.myrecipes.com/recipe/spiced-fig-and-zinfandel-compote (may not work)