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Fig Honey Balsamic Sauce

If the name Fig Honey Balsamic Sauce sounds ridiculous to you, that’s because it is. This sauce, made from the figs off of our fig tree, is so good, it’s silly.

Our fig tree in the garden has been going crazy producing figs. We fill almost a gallon-size freezer bag each day, and we can’t even reach the figs at top of the tree so the birds and the bees have their own picnic. There are so many, we are happy to share.

The season usually lasts only a couple of weeks. We eat the figs as-is (they are so sweet and delicious), or I’ll make a jam. But this time I decided to see what would happen if I cooked them. With carmelized onions. And butter. And honey, and balsamic.


This fig sauce will make you want to slap yourself in the face. I’m not really sure why eating it will make you want to do that, but you just do. It’s the perfect combination of sweet and savory, the perfect texture to compliment a nice piece of chicken or a burger, right on top of a spoon spread of goat cheese.

I finally caved and got an instant pot, and my first recipe was a roast chicken. I cooked this fig sauce on the side and topped the chicken with it, and served my crunchy green beans on the side.

fig honey balsamic sauce

fig honey balsamic sauce

The Recipe

Fig Honey Balsamic Sauce


  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1 medium onion, sliced thin
  • 1/2 teaspoon sea salt
  • 2 cups sliced figs (cut into quarters)
  • 1/4 cup local honey
  • 1/4 cup balsamic vinegar
  • 1/2 tsp. fresh thyme


Add butter and olive oil to a saute pan over medium heat. Once butter and oil have heated, add sliced onions to the pan and cook for about 5-7 minutes or until soft. Stir the onions to make sure they are not sticking or drying out. Add the salt, stir, and cook for another 12-15 minutes, until onions begin to carmelize.

Add the figs to the pan, and stir to coat. Cook for 3-4 minutes, then add honey and balsamic, stirring until everything is combined, and cook for another 5 minutes.

Add fresh thyme, remove from heat, and serve over chicken, a burger, or as a side dish. Buon appetito!


Alessandra Macaluso is the author of What a Good Eater! , Lucy the Bee and the Healing Honey, and The Real-Deal Bridal Bible. She’s also a Qigong and Tai Chi instructor, and overall wellness advocate. Her work has been featured in several anthologies which can all be found on her Amazon author page, and she has contributed to The Huffington Post, Scary Mommy, TODAY Parents, and many other online publications.

Alessandra is a northerner-turned-southerner, enjoying the south with her children, Penelope and Ciro, and her husband, Greg.

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