Fig Butter

• servings: 1 serving
• active time: 15 minutes
• total time: 1 hour 5 minutes

Ingredients

4 lb. figs (stems removed)

4 cups apple juice (no sugar added, 100% juice)

1 tbsp. balsamic vinegar

1 tbsp. lemon juice

1 tbsp. pure vanilla extract

1 tsp. ground cinnamon

Honey or syrup to taste

Directions

Boil

Place all ingredients in a pot and bring to a boil.

Simmer

Immediately reduce to a simmer and cook until the figs are very soft.

Blend

Using an immersion blender (or transfer to a regular blender), blend the figs while they still have some liquid left in the pot. If you have to add more juice or some water, feel free. Blending this without enough liquid will leave you with a very thick paste. So add liquid as needed to get the consistency you like. If the fig butter is not sweet enough for you, now would be a good time to add some honey or maple syrup.

Store

Blend until smooth and transfer to a jar. Store for up to 2 weeks in the fridge or up to 6 months in the freezer.

Nutrition

• Serving Size: 1 batch
• Calories: 1869 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Sodium: 63 mg
• Total Carbohydrate: 469 g
• Dietary Fiber: 57 g
• Total Sugars: 395 g
• Protein: 14 g