Spiced Figs in Port

• 3 cups dried figs, about 1 1/2 pounds
• 1 1/2 cups granulated sugar
• 1 cup red-wine vinegar
• 1 cup port
• 2 sticks cinnamon, broken
• 20 whole cloves

1. Rinse figs, cover with water and simmer 20 minutes.
2. Drain, reserving the liquid.
3. Return one cup of the cooking liquid to the pan, along with the remaining ingredients and simmer briefly, just until the sugar dissolves.
4. Return figs to the pan and simmer 10 minutes longer.
5. Cover and allow to stand overnight in syrups.
6. Transfer to clean jars or containers and refrigerate or reheat to boiling, transfer to clean, hot, 16-ounce canning jars, process 15 minutes in a boiling water bath and seal with new lids according to manufacturer's directions.

dried figs, sugar, redwine vinegar, port, cinnamon, cloves

Taken from cooking.nytimes.com/recipes/1397 (may not work)