Throughout the seasons we look to procure local ingredients and pair with our pork. This recipe was inspired by this sweet lady who dropped off some fresh local figs to us this summer.
Fresh Fig Chutney
3 1/2 ounces monk fruit sugar
4 ounces apple cider vinegar
10 ounces fresh figs or sub with dried
1 green apple peeled, cored and diced
1 onion, diced
2 ounces dry cranberries
1 sprig fresh rosemary while steeping
1 tsp Maldon Sea Salt
- Place all ingredients in a heavy gauged sauce pot and bring to a low simmer for up to 45 minutes, uncovered, stirring occasionally with a wooden spoon until it gets gooey and jammy.
- Remove sprig from the chutney.
- Spoon over your favorite cut of Beeler’s Pure Pork.
- Store in a jar under refrigeration or use canning process for preservation.