Fig Sauce

By a great cook and customer, Kern Hough


  • 2 C Dried figs, sulfur free, stems removed and quartered
  • 3/4 C The Olive Grove’s Cinnamon Pear Balsamic Vinegar
  • 1 t Sugar
  • 1T Butter
  • Pinch Salt & Sugar
  • 1 medium Yellow onion, halved and thinly sliced and caramelized
  • 3/4 C Water (white wine would work as well)


In a small skillet, caramelize onion with butter and pinch of salt and sugar. In a quart sauce pan, put in all ingredients and bring to a simmer for 15 to 18 minutes or until figs rehydrate. Remove from heat and allow sauce to cool to room temperature. After cooling, puree with emersion blender or in a food processor until smooth and blended. Transfer sauce to an air tight container and store in the refrigerator. The sauce thickens as it cools. If the sauce is too thick, thin with a tablespoon of water or white wine, or more to reach the consistency needed.

Uses: Sauce for ham, pork or chicken, Sandwich spread, Sauce base for pizza

***Kern shared his sauce with The Olive Grove and put it on a Panini sandwich for us, and we all about fell over. You know that uncontrollable feeling you get when you can’t stop eating something, and if it’s in your sight you’ll eat the entire thing? This sauce on his Panini did that to all of us! For your holiday entertaining, I highly recommend this sauce on your main dish. It won’t disappoint.