Fig Sauce | Fabulously Easy

This fabulously easy fig sauce recipe is incredibly delicious and offers versatility to your daily servings of fruit.

A spoonful of the fig sauce held over a white bowl with some cornbread in the background

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?

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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.

This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.

How to make fig sauce

Pre-step

Get a medium saucepan and potato masher.

Step one

Gather the ingredients – Lots and lots of figs.

Figs on a colorful board

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.

Cut up figs in a glass measuring cup with a pan in the background

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 sauce made of figs in a white bowl with some skillet of cornbread in the background

The fig sauce is still warm. Let’s drape some lovingly over a piece of skillet cornbread.

A red sauce draped over a slice of cornbread. There is a bowl of the sauce and a skillet of bread in the background

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!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

Spoonful of fig sauce held over a white bowl with cornbread in the background - Square

Fabulously Easy Fig Sauce

This fig sauce is slightly sweet and extra yummy.
5 from 21 votes
Print Pin Rate
Course: Sauce
Cuisine: Sauce
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 cups
Calories: 59kcal

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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Nutrition

Serving: 2tablespoons | Calories: 59kcal | Carbohydrates: 15g | Sodium: 2mg | Potassium: 156mg | Fiber: 1g | Sugar: 13g | Vitamin A: 90IU | Vitamin C: 1.2mg | Calcium: 27mg | Iron: 0.2mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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43 Comments

        1. 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.

        1. 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.

  1. This looks so tasty – I only made one batch of preserves this summer and you are inspiring me to try this out too!

  2. I love using figs in everything from my oatmeal to dessert. This sauce looks so easy to make and will be perfect to have on hand whenever I want to add figs to a dish.

  3. Fresh figs are one of my all time favorite fruits. I am always so sad that the season to get them is so short – at least in my corner of the world. This sauce is a great way to utilize them and I can imagine putting it on all sorts of things!

  4. I love this recipe! I have a friend who has a fig tree and she is always looking for ideas to use them up. I am passing this recipe along to her as we speak! Thanks for sharing ๐Ÿ™‚

  5. I love figs, what a great way to use them! I bet this is great to top a baked cheesecake! Yummy!

  6. Ahhh Iโ€™ve been on the lookout for figs this season but havenโ€™t found them yet at my local shop sadly. Iโ€™m going to be adding this sauce to the list of recipes to try though once I do locate a batch! Looks so good ????

    1. Thanks so much Tammy. It’s funny how some areas get produce/fruit before others. For me, it took so long for rhubarb to come to my area. I hope you enjoy the fig sauce when you make it!

  7. I love figs in any fashion! This fig spread looks very easy to make and most of all, so delectable to eat! I agree with you, there is always way too much sugar in store-bought spreads/jams!

  8. I like my figs with blue cheese, or in a salad! Too bad where I live they’re very very expensive – why did I move out of Italy lol

    1. Mmmm. Blue cheese and figs! I bet the figs you used to get in Italy were superb! Thanks for the comment!

  9. I LOVE anything and everything fig. My mom makes me fig jam every year, but this sauce is very intriguing and I’m dying to make it! The fact that it has few ingredients and a tiny set of instructions list is such a plus!

  10. My husband’s grandfather use to have fig trees on his farm and he said they were the best he’s ever tasted right, fresh right off the tree! I bet he would love to make this fig jam with them so he could enjoy them all year long! I love to eat my figs right out of the package as I’ve never seen whole figs sold in our grocery stores. Would love the chance to give this a try if I ever find any.

    1. Linda, when I lived in CA my friend had a fig tree in her back yard and she used to give me oodles of them! I made this sauce so I could have figs after the tree stopped producing for the year.

  11. I love figs but never know what to do with them… This is a great ideas to make fig sauce and we can add it to so many things, like oatmeal, parfait, and even ice cream!)

  12. I love figs , but they can he so hard to find where we live. I need to try this when i find some !

  13. I’ve never cooked with fig but have always wanted to. They’re such a beautiful fruit! Love the suggestion to pour the sauce over fresh cornbread.

  14. Time for me to experiment with figs even more. This sauce is unbelievable! Great photos of yet another great recipe – can’t wait to get enough figs to try it.

  15. A great recipe of fig sauce looks absolutely delish. Such an easy and straightforward recipe.

    1. 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.

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