Figgy Port Chutney

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1 tablespoon butter

1 large shallot, finely chopped

1 cup chopped dried Mission figs

1/2 cup port

1/4 cup honey

2 tablespoons apple cider vinegar

1/4 teaspoon freshly ground pepper

1/8 teaspoon salt

1/2 cup fig preserves

2 teaspoons chopped fresh thyme

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