Fig Catsup
- Level: Easy
- Yield: About 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 235
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 57
- Dietary Fiber
- 4
- Sugar
- 52
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 627
- Total: 1 hr 30 min (includes cooling time)
- Active: 35 min
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.