This year, 2020, we finally have an abundance of figs from one of Gary's fig trees. He has been growing 2 fig trees for 4 years here in North Carolina. The one we transplanted from our NY home is not as big as the one we purchased here in NC so the figs I used in this recipe are from the NC fig tree. The first couple of years the figs were so sparse that we were lucky to get a few to pop in our mouths for the whole season. In contrast, today we picked so many figs that now we can be creative with different ways to prepare and enjoy them. This fig sauce is so simple to make, does not require any tedious canning, and is delicious with Feta cheese or goat cheese on a cracker, meat & cheese board, or topping chicken or pork. It's naturally sweet without the addition of any sugar, and it's naturally gluten-free. We love it and so do the hubbies! 😋 😋
- 2 cups ripe figs, stems removed and cut-in-half
- 1 cup fresh-squeezed orange juice (ready-made is fine)
- 6 Tablespoons quality Balsamic vinegar
- 1/2 tsp salt
- In a medium saucepan, combine all the ingredients together. Bring to a boil.
- Reduce heat to medium-low and simmer at least 20-30 minutes until figs are soft enough to mash & liquid is 3/4 evaporated. (It may take longer)
- Using a potato masher, mash the mixture. It should look like a loose jam but not watery.
- Remove from the heat. Spoon onto your favorite protein or use as an appetizer with goat cheese & crackers.
Note: This recipe can be served at room temperature as an appetizer or hot over your protein. It can be made ahead of time & stored in a covered container in the refrigerator. Will keep for several days refrigerated.