Best Fig And Rosemary Mule Recipes

FIG AND ROSEMARY CRANBERRY SAUCE

Fig and Rosemary Cranberry Sauce image

If you love figs and rosemary, then this sauce is for you!

Provided by Menwith Hill'er Back Home !!

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes

Time 35m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup water
1 cup dark brown sugar
2 teaspoons maple extract
1 (12 ounce) package fresh cranberries
10 dried Mission figs, chopped
1 (5 inch) fresh rosemary sprig

Steps:

Bring water, brown sugar, and maple extract to a boil in a non-reactive saucepan. Add cranberries and figs. Cook over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Add rosemary and cook until sauce is thickened, about 5 minutes more.
Carefully remove rosemary sprig and discard. Remove pot from the burner and let cool, about 10 minutes. Pour sauce into a bowl and refrigerate until ready to serve.

Nutrition Facts : Calories 187.4 calories, Carbohydrate 47.8 g, Fat 0.3 g, Fiber 4.8 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 12.1 mg, Sugar 41.1 g

FIG-ROSEMARY SPREAD

Fig-Rosemary Spread image

This smooth goat-cheese spread is perfect atop our Crostini.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 10m

Yield Makes 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 log (10 ounces) soft goat cheese
1/4 cup milk
2 tablespoons fresh rosemary, minced
2 teaspoons white balsamic vinegar (or white-wine vinegar)
1/2 cup dried figs (preferably black Mission), finely chopped
Coarse salt and ground pepper

Steps:

In a food processor, combine goat cheese, milk, rosemary, and vinegar; process until very smooth.
Add figs, and season with coarse salt and ground pepper; pulse once or twice just to incorporate.

FIG JAM WITH ROSEMARY

Fig Jam With Rosemary image

Ripe figs lend their subtle sweetness to this chunky jam. Lemons add a necessary sparkle, and fresh rosemary balances the tanginess. You can substitute other woodsy herbs, such as thyme, marjoram or oregano, or add spices, such as black pepper, but additional seasonings should complement rather than overpower the figs. This jam involves little preparation but yields tasty results: Use it as a spread for warm toast, to serve alongside salty cheese or as a topping for meat dishes.

Provided by Yewande Komolafe

Categories jams, jellies and preserves

Time 45m

Yield 3 to 4 cups

Number Of Ingredients 6

Ingredients

2 pounds fresh ripe figs, stemmed and chopped (about 6 cups)
4 large sprigs fresh rosemary (wrapped and tied in cheesecloth)
2 cups granulated sugar
2 tablespoons lemon zest (from about 4 lemons)
1/4 cup lemon juice (from 1 to 2 lemons), plus more to taste
1/2 teaspoon kosher salt (Diamond Crystal), plus more to taste

Steps:

Place the figs in a 4-quart heavy-bottomed pot. Pour in 1 1/2 cups water and bring to a simmer over medium heat. Cook uncovered, stirring occasionally, until the figs soften and the liquid begins to thicken, about 10 minutes.
Add the rosemary and sugar, and stir until the sugar dissolves. Bring the mixture to a simmer over medium-high heat. Cook, stirring frequently, until the syrup thickens, the figs are mostly broken down and the jam goes from a rapid boil to slow bubbles, about 25 minutes. Remove and discard the rosemary.
Stir in the lemon zest and juice and kosher salt. Reduce the heat to medium-low and cook for another minute for a runnier jam or up to 8 minutes if you prefer a thicker jam. Taste and adjust with more lemon juice and salt as needed. (Adding lemon juice will thin the jam, but it does thicken as it cools.) The jam should be sweet and tart with a hint of fresh rosemary.
Transfer to sterilized jars and can, or cool to room temperature, then store in the refrigerator for up to 4 weeks.