Fig ketchup


Fig ketchup goes well with: squab, game birds, potatoes.


1 onion (chopped)
1 T garlic (minced)
1 T ginger (grated or minced)
1 c wine (white wine)
1 lb fig
1⁄2 c vinegar (rice wine vinegar)
1 t salt (to taste)
1 t sugar
3 T agar-agar


  1. In a medium sauce pan, heat the oil over a medium heat and cook the onion until soft, about 5 minutes. Add in the garlic and ginger and cook an additional 3 minutes. Mix in the tomato paste, and cook for 2 more minutes.
  2. Deglaze with the wine. Continue to cook until it is almost completely evaporated, add in the apple juice and figs.
  3. Reduce heat and simmer 30 minutes.
  4. Puree the mix and season to taste with the vinegar, salt and sugar. Strain and set the liquid aside.
  5. Mix the agar agar with 2 cups of the reserved liquid. Allow to sit for 12 minutes, then heat to a boil. Reduce heat and simmer for 5 minutes.
  6. Fold the two mixes together and chill. This will turn into a jelly, place this into a blender and puree until smooth
1 batch
Preparation time
Cooking time
Total time
1 hour, 15 minutes