Fig Catsup

Total Time:
2 hr
Prep:
35 min
Inactive:
10 min
Cook:
1 hr 15 min

Yield:
About 2 cups
Level:
Easy

Ingredients
  • 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
  • Salt
Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Place the figs and tomatoes skin-side down on the prepared baking sheet. Roast until they start to brown and soften, about 40 minutes. Cool, and then remove the tomato skins.

In a food processor, combine the figs, tomatoes, vinegar, sugar, sorghum, chili paste, coriander, cumin and cinnamon and pulse until combined.

Put this mixture in a saucepan with the bay leaf and cook over medium-high heat until the mixture begins to boil. Reduce the heat and simmer, stirring often, until it thickens and reduces by a third, about 30 minutes--it will be thick enough so that when you stir it, you'll be able to see the bottom of the pot. Remove the bay leaf and discard. Season with salt.


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    This recipe is featured in:

    Southern at Heart