Fig Catsup

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  • Level: Easy
  • Total: 1 hr 30 min (includes cooling time)
  • Active: 35 min
  • Yield: About 2 cups
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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 



  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. 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.
  3. In a food processor, combine the figs, tomatoes, vinegar, sugar, sorghum, chili paste, coriander, cumin and cinnamon and pulse until combined.
  4. 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.