Aaron Franklin Fig Sauce
- 2 cups light brown sugar
- 1-1/2 cups ketchup
- 3/4 cup apple cider vinegar
- 8 dried or fresh figs
- 1/2 cup fig preserves
- A bit of honey
- Butter
- Salt & Pepper to taste
Remove stems from 8 figs and cut in half lengthwise. Melt 1-2 TBSP butter in a sauce pot over medium heat. Place figs into pot and cook for a few minutes to soften.
Add ketchup, vinegar, brown sugar to the pot and stir occasionally. When brown sugar is melted, add fig preserves and a splash of honey and stir until well combined.
Carefully pour hot mixture into a blender and purée until smooth. Pour mixture back into pot, add a pinch of salt and a few pinches of black pepper. Simmer over low heat for several minutes, stirring so the sauce does not burn.