Fig-Clementine Sauce

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Course Sauce

Servings 1 -1/2 cups

Ingredients

2 clementines very thinly sliced crosswise (with peel) and halved, seeds removed
6 ounces ~ 1 cup black Mission figs, quartered
1-1/2 cups cognac or brandy
1/2 cup sugar
2 tablespoons whole grain mustard
1/2 teaspoon crushed red pepper flakes or to taste
2 bay leaves
2 tablespoons sherry vinegar or red wine vinegar
Kosher salt

Instructions

Place clementines, figs, cognac/brandy, sugar, mustard, red pepper flakes and bay leaves in a medium saucepan over medium heat. Stir occasionally to dissolve sugar and cook until figs absorb some liquid, clementine peels are soft, and mixture is syrupy, about 10 to 15 minutes. Season with salt.
Let cool and remove bay leaves.
Stir in vinegar and serve.
Can be made 2 days in advance and refrigerated. Bring to room temperature before serving. Sauce keeps for two weeks, refrigerated.

Notes

* If you want this to resemble more of a relish (rather than sauce), once cooled, strain mixture through a fine-mesh sieve. You can reserve some of the liquid to glaze the meat you’re serving.