Fig Catsup
Serves: 2
Estell Schumm
1 January 1970
Based on User reviews:
45
Spice
35
Sweetness
41
Sourness
55
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
450 g
Fig (fresh, quartered)1 cup
Apple Cider Vinegar1 cup
Sugar1 tsp
Coriander1 tsp
Cumin1 tsp
Cinnamon1
SaltDirections:
1
Preheat the oven to 350 degrees F
2
Line a baking sheet with parchment paper
3
Place the figs and tomatoes skin-side down on the prepared baking sheet
4
Roast until they start to brown and soften, about 40 minutes
5
Cool, and then remove the tomato skins
6
In a food processor, combine the figs, tomatoes, vinegar, sugar, sorghum, chili paste, coriander, cumin and cinnamon and pulse until combined
7
Put this mixture in a saucepan with the bay leaf and cook over medium-high heat until the mixture begins to boil
8
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
9
Remove the bay leaf and discard
10
Season with salt