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Burnt Fig Sauce

I tried this on brisket, and it was great. I tried it to vanilla ice cream and it was great. I didn't know one sauce could be so good on brisket AND ice cream.

Thanks to lovetocook, Tom, and SmokinOkie for their suggestions.

This recipe just makes a small amount. Increase ingredients to taste for larger quantities.

1/3 c. Maggie Beer Burnt Fig jam (I found this in a local gourmet food store)
1 T. balsamic vinegar
1/8 tsp. cayenne pepper
Apple juice

Combine jam, balsamic vinegar, and cayenne pepper in a small saucepan over low heat. Stir until jam starts to dissolve. Thin with apple juice to desired consistency.

Serve on the side with brisket.

Note: Next time I make it I am going to experiment with using the juices from the brisket, and I am going to try adding some lemon juice to brighten the flavor.
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