Fig Sauce | Fabulously Easy
This fabulously easy fig sauce recipe is incredibly delicious and offers versatility to your daily servings of fruit.
I love all things fig. Like this fig sauce, fig newtons, fig squares, fig pastries, roasted figs and the list goes on.
I made a really yummy baked brie with some figs slathered on it. Soooo good. How do you like to eat your figs? I’d love to know, so do leave me a comment, would you?
If you’ve been following my blog for a while, it won’t surprise you to know that I don’t particularly like buying either fig jam or some other fig spread and finding they’ve put way too much sugar in it. Figs are naturally sweet. They truly don’t need a lot of added sugar.
These days, I make my own recipes when figs are in season and bypass all the sweet concoctions in stores. As a result, I’ve posted a number of other fruit sauces/spreads on this blog:
Do I have a favorite? I have to say the prune spread is my all time favorite and we always, always have it in the refrigerator.
What is your favorite sauce? Do tell as I could read and listen to comments about food all day long.
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How to make fig sauce
Pre-step
Get a medium saucepan and potato masher.
Step one
Gather the ingredients – Lots and lots of figs.
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Step two
Wash the figs and cut them into slices. The pint container I bought yielded about 5 cups of figs, which I add to the saucepan.
Step two
Add 4 ounces of water and 1 tablespoon of maple syrup.
Step three
Turn the heat on medium and bring the mixture to a boil. Stir and lower the heat to a simmer and let the figs cook for 15 minutes.
(You don’t want to add too much water but for a thinner mixture, you are safe to add as much as another four ounces. The spread will thicken both as it cools and as it sits in the fridge.)
Step four
Take a potato masher and mash them until they form a sauce/spread, leaving some pieces intact.
The fig sauce is still warm. Let’s drape some lovingly over a piece of skillet cornbread.
Doesn’t that look delicious? It’s very tasty, so if you like figs, you are going to love this fig sauce recipe.
And as always, may all your dishes be delish!
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Fabulously Easy Fig Sauce
Ingredients
- 5 cups sliced black figs or any kind of fig, cut into slices, stems removed
- 4 ounces water
- 1 tablespoon maple syrup
Instructions
- Add figs, water and maple syrup to a sauce pan and turn the heat on medium
- Bring to a boil, stir the figs and lower the heat to a simmer and cook for 15 minutes
- Take your potato masher and mash the figs to whatever consistency you desire
- Eat a spoonful
- Smile
- Enjoy
Equipment
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This is divine! Love it over cornbread or a warm biscuit!
Thank you Caitlyn!
Did you try this on cheesecake?
Yes Liz. It’s my hubby’s favorite way to eat his cheesecake – that and put prune spread on it. Hehe. Thanks for your question.
I love using figs in everything from my oatmeal to dessert. This sauce was easy to make and so delicious.
Thanks Sharon. It’s a nice sauce/spread to have on hand!
Fresh figs are one of my all time favorite fruit. I am always so sad that the season to get them is so short. This was so good I’m already wanting to put it on everything I cook. 🙂
Thanks so much Mireille! 🙂 I get sad when cherry, rhubarb and fig season ends.
I love this recipe! I have a friend who has a fig tree and she gave me a bunch so I made this and it’s so good. Thanks for sharing 🙂
Yay! Thanks Aleta, I appreciate it!
I bought a bunch of figs and made it. Yum. So delicious.
Thanks so much, Tammy. I appreciate it.
I LOVE anything and everything fig. I made this and have been eating it by the spoonful.
Thanks Paula! I’m all for easy! 🙂 Figs are one of my favorites!
I love figs and was excited to make this. It was delicious, especially on oatmeal and parfait, and I even put some on ice cream! I’ve been busy. 🙂
Lol. Thanks, Veronika.
I love figs and this was scrumptious. I love to spread it on toast.
Hubby does too, thanks for your comment, Analida!
This sauce is unbelievable! Great photos of yet another great recipe.
Thanks Danielle. It is one of our favorite sauces!
Such an easy and straightforward recipe. It was delicious and I’m already planning to make more, but I’ll double the recipe next time.
Thanks Jagruti!
A question will the sauce freeze well, or should it be canned?
It does freeze well, Marilyn. I’ve never canned it because it’s usually consumed pretty fast in my house! I hope you enjoy it.
Do you know if this can be canned? Would i need to alter the recipe?
I’m checking with a friend who cans. As soon as I hear back, I’ll comment again. Thanks.
My friend says that it would need acid for canning. She suggested freezing it. Technically it could be canned but not be shelf stable. If you did can some, you could keep it in the refrigerator for up to 6 months. I hope this helps.
Could I can or freeze this for a spread later? I guess like a canned jam?
Yes, James, you can freeze it. I have thawed it both on the counter and in the refrigerator. Enjoy.