I love figs.  I am even trying to grow them at home.  I’ve got three little trees that live outdoors in the summer and move to a warmer climate (my great room) in the winter.  Unfortunately, that grove produced a meager harvest this year — five figs to date, with two or three still ripening.  Thank goodness for friends.  I was gifted with a large bag of beautiful ripe figs, a mere fraction of the output of their prolific tree.  There were way too many to eat fresh, so I stuck a bag in the freezer for later baking and made a batch of Fig Ketchup.  

I’m not a canning expert, so my technique is to make small batches, seal them well and store them in the freezer.  My use-up-the-extra fruit concoctions are usually depleted within a couple of months.

Fig Ketchup is a tasty condiment that can be paired with poultry or roasts, but since it is Meatless Monday, I’m planning to use the ketchup to elevate a lowly grilled cheese sandwich.   It will be terrific with white bread and American slices but even better with hearty whole grain bread and your favorite rich, melty cheese.

Fig Ketchup.

1 tablespoon ground coriander

1 tablespoon ground cumin seeds

1 tablespoons cinnamon
1 cup brown sugar

1 cup white wine vinegar or cider vinegar
2 cups chopped fresh figs

1 fresh bay leaf

In a medium saucepan combine coriander, cumin, cinnamon, brown sugar and vinegar.  Stir will over low heat until sugar dissolves.  Add figs and bay leaf and cook until figs are very tender and syrup thickens.  Remove bay leaf and puree with an immersion blender if a smoother consistency is desired.

Cool ketchup thoroughly before transferring to containers with tight fitting lids.  Refrigerate or freeze.

About the Author:

Deb Rosman resides in South Jersey. She loves to cook and eat food.