Fig and Orange Sauce

Sweet, rich and tangy, this glaze has got that kind of flavor that makes your taste buds explode. It’s totally different to any flavor you get from store bought sauces – with no additives, only fresh ingredients, you really taste the difference.

When paired with a dish like pork tenderloin, it’s like a party in your mouth! You can pair this versatile sauce with any number of healthy recipes – see below for more examples.

There are two separate fig seasons during the year. The first is a small harvest in early summer and the second is a larger harvest in late summer to early autumn/fall.

The figs harvested in the second season tend to be sweet figs, sweeter than ones harvested in the first season. They also have thicker skins.

Make fig sauce! Cook this sauce and you’ll realize just how handy it is. You can use it with so many different recipes and it tastes unbelievable.

You could also make fig jam or fig chutney, of course.

There are lots and lots of different types. Here are the most common types:

Black Mission

As you may have guessed from the name, these are black in color. Well, almost like a purple/black. Full of flavor, wonderfully sweet and very juicy, black mission figs are the most popular variety when it comes to dried figs.

Brown Turkey

These brownish figs are almost seedless and have a less intense sweetness than other figs. 

Adriatic

Pale green or yellow on the outside and pink on the inside, Adriatic figs are often called candy-striped figs or white figs. They are very sweet and absolutely delicious.

Calimyrna 

Larger than the average fig, these are nutty in flavor and lend well to being dried.

Kadota

A smooth flavor that’s well balanced, this common yellow/green fig is very tasty.

You definitely want to use fresh figs with this recipe, as you’ll be able to extract all the delicious juices into the mixture.

First of all, avoid large cracks in dry skin. Keep an eye out for soft, plump figs, with flesh that’s almost squishy. Make sure the stem is still attached and slightly bent. Don’t worry too much about minor bruises.

If you’ve bought a whole load of figs for this recipe and you want to store some for later, the best way to store them is in the refrigerator. Figs have quite a short lifespan, so you’ll need to eat them within about 2 days.

Store them in a plastic bag in the coldest part of your refrigerator.

If you want to keep them for longer, you can also freeze figs. Lay them on a baking sheet and flash freeze for 1-2 hours. Then, place them in an airtight freezable container and store them for up to 8 months in the freezer.

As you simmer the mixture in the pan, it will thicken naturally. It should take 20 minutes for the balsamic fig sauce to reduce by half. By this time, you will have a wonderful thick, jam-like consistency.

If, for some reason, you need to thicken the sauce, simply return it to the heat. Make sure you have it on a low heat, as the sauce will start to split when it becomes thick.

Yes! This balsamic fig sauce is all about that wonderful fruity tang of balsamic flavor.

I recommend you go for a high quality balsamic vinegar for your fig sauce. Quality really goes a long way with this recipe.

Store this sauce in airtight containers and keep it in the refrigerator. It will keep fresh for up to 3 days.

You can also freeze your balsamic fig sauce. Simply store it in a large airtight container. Before using your sauce, be sure to fully defrost it in the refrigerator overnight.

Yes, this fig sauce is 100% gluten free! There are only four ingredients and no additives.