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1 pound fresh figs, quartered
8 ounces Roma tomatoes, quartered lengthwise
1 cup apple cider vinegar
1/3 cup sugar
1/4 cup sorghum syrup
1 teaspoon Thai-style chili paste
1 teaspoon coriander
1 teaspoon cumin
1/4 teaspoon cinnamon
1 fresh bay leaf
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