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


  1. 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.

Cook's Notes

This recipe can be easily doubled or tripled and can be prepared up to a week ahead.


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