Lemon Fig Sauce
Try this as a bright alternative to cranberry sauce that is served cool.
- Servings: 4
Source: Martha Stewart Living, November 1999
- 1 lemon, washed, halved, and seeded
- 1 pint (about 8 ounces) fresh black figs, halved
- 1 cup sugar
- 1 inch piece gingerroot, peeled and diced
In the bowl of a food processor fitted with the metal blade, process the lemon halves (including rind) until finely chopped, about 15 seconds. Transfer to a small saucepan. Add the figs, sugar, and gingerroot. Heat the mixture over medium-high heat until simmering, stirring occasionally. Simmer until thickened, about 20 minutes. Remove from heat, and cool completely before serving. Store refrigerated in an airtight container up to 1 week.