Martha Stewart Balsamic Fig Sauce

Martha Stewart balsamic fig sauce is an easy fruit sauce made with fresh Black Mission figs, red wine and balsamic vinegar, ready in 40 minutes. It's a simple side dish sauce for chicken dinners, holiday tables or cheese boards, and it all cooks in one small saucepan on the stovetop.

Let the figs simmer until they fully break down, and don't pull the pot early. Rush it and you end up with chunky, watery fruit that never turns into a spoonable sauce.

Martha Stewart presses the cooked figs through a large-holed sieve instead of blending them, so the sauce keeps some rustic body and the tough skins stay behind. A single sprig of thyme simmers along with the fruit, which gives the sweet figs an earthy, savory edge.

Martha Stewart Balsamic Fig Sauce

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

40

kcal

Chopped figs simmer with red wine, balsamic vinegar and thyme until they melt into a thick, jammy sauce. Pressing it through a sieve leaves it smooth but still a little rustic.

Ingredients

• 1 pound fresh figs, preferably Black Mission, chopped into ¾-inch pieces
  

• 1/3 cup red wine
  

• 1 tablespoon balsamic vinegar, or to taste
  

• Pinch of salt
  

• 1/8 teaspoon freshly ground black pepper
  

• 1/2 teaspoon sugar
  

• 1 sprig fresh thyme
  

Directions

• Simmer the sauce: Combine 1 pound chopped figs, 1/3 cup red wine, 1 tablespoon balsamic vinegar, a pinch of salt, 1/8 teaspoon pepper, 1/2 teaspoon sugar, 1 thyme sprig and 1/2 cup water in a small saucepan. Cover and bring to a boil over high heat. Then reduce to a simmer and cook, partially covered, for 20 to 30 minutes until the fruit has broken down.
• Cool and strain: Let the mixture cool slightly, then pull out the thyme sprig. Press everything through a large-holed sieve with a rubber spatula so the skins stay behind and the sauce comes out spoonable.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Cuisinart fine mesh strainer set, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use dried figs instead of fresh?

Fresh figs give the best flavor and texture here, so I would stick with them while they are in season. With dried figs, soak them in hot water for 20 minutes first. Expect a sweeter, darker sauce, so you may want to skip the sugar.

How long does balsamic fig sauce keep in the fridge?

Spoon the cooled sauce into a clean airtight jar and keep it in the fridge for about 5 days. It thickens as it chills, so loosen it with a teaspoon of warm water if it gets too stiff.

Can I make this sauce ahead of time?

Yes, and it works well as a make-ahead sauce because the flavors settle as it sits. Warm it gently in a small saucepan before serving, or serve it at room temperature.

What can I serve with fig sauce besides chicken?

Martha Stewart pairs this sauce with chicken paillards, prosciutto and figs, but it is just as good on a cheese board or spooned over toasted bread. I also like it next to roast pork, since the sweet and tangy flavor cuts through rich meat.

What is the most common mistake with this sauce?

Pulling the pot off the heat too early is the usual problem, because the figs need the full 20 to 30 minutes to break down. Skipping the sieve is the other one, since the skins stay tough and leave the sauce lumpy.