A savoury sort of jam thing to put on meat dishes.

[commodorified]

This was actually sort of an impulse, created while doing other things, so the quantities and times are a bit imprecise, sorry. It was sort of inspired by a jam Mel made a few years back with a piece of venison and a lot of onions that made me think that sweet and savoury was a taste thing I could get behind after all, but I wanted to do one with more fruit and no meat plus, you guys, I have a lot of dried fruit in my pantry and wanted to do something other than put it on oatmeal.

A handful of prunes, chopped smallish.
A scant handful of dried currants.
About 8 green peppercorns, cracked up in a mortar with two pieces of dried garlic (they were selling dried garlic at the Ukaranian festival this summer and you guys, it is amazeballs. Sharp and rich and just generally fun to play with.)
An enthusiastic glug of dry sherry
A slightly less enthusiastic glug of balsamic fruit vinegar.
A small glug of fruit juice to bring the liquid level up (I used cherry/cranberry, because it was sitting on the table when I was flailing about looking for ideas)

Cook it for several hours covered on very low heat (I have a tiny crockpot, which is what I used) wandering past and tasting it occasionally and when the vinegar starts to taste a bit sharp turn it off and add

One onion, carmelised.

Let it sit for a couple of hours while you do other things. Put it on stuff.