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FIG CATSUP

INGREDIENTS

1 pound fresh figs, quartered

8 ounces Roma tomatoes, quartered lengthwise

1 cup apple cider vinegar

1/3 cup sugar

1/4 cup sorghum syrup

1 teaspoon Thai-style chili paste

1 teaspoon coriander

1 teaspoon cumin

1/4 teaspoon cinnamon

1 fresh bay leaf

Salt

DETAILS

Total Time:  2 hr 

Prep:  35 min

Inactive:  10 min

Cook:  1 hr  15 min

Yield:  2 cups

DIRECTIONS

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Place the figs and tomatoes skin-side down on the prepared baking sheet. Roast until they start to brown and soften, about 40 minutes. Cool, and then remove the tomato skins.

In a food processor, combine the figs, tomatoes, vinegar, sugar, sorghum, chili paste, coriander, cumin and cinnamon and pulse until combined.

Put this mixture in a saucepan with the bay leaf and cook over medium-high heat until the mixture begins to boil. 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. Remove the bay leaf and discard. Season with salt.

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