Nutritional Value per
2 Tbsp / 30 ml:

Calories: 21
Calories from Fat: 0.5 g
Total Fat: 0 g
Saturated Fat: 0 g
Total Carbs: 4 g
Fiber: 1 g
Protein: 0 g
Sodium: 233 mg
Cholesterol: 0 mg

Fig Vinegar

Details

Fig vinegar is similar in appearance and flavor to balsamic vinegar. It is rich in color and has a sweet-and-sour taste. Like better-quality balsamic vinegars, fig vinegar can be quite expensive. You don’t need much to deliver the desired taste, so don’t use too much. You can purchase this interesting vinegar in better supermarkets or online, or you can make a respectable imitation using the following recipe I adapted from a recipe I found in an old newspaper. This recipe and over 150 others can be found in Tosca Reno's Eat Clean Cookbook.

Ingredients

• 1 cup / 240 ml red wine vinegar
• 1/3 cup / 80 ml organic figs, packed down
• 1 Tbsp / 15 ml Sucanat or rapadura sugar
• ½ cinnamon stick

Preparation

1. Place all ingredients in a medium-sized saucepan. Bring to a boil. Once the mixture is boiling, reduce heat to low and cover the pan. Let simmer for several minutes.
2. Remove pan from heat and transfer to a clean glass jar with a tight-fitting lid. Let the mixture sit overnight or for a day or two.
3. When you are ready to use the vinegar, strain it through a fine mesh sieve lined with damp cheesecloth. Discard the cinnamon and other bits, but reserve the figs.
4. Place the liquid and figs into a food processor or blender and process until you have a uniform mixture.
5. Strain this mixture through a fine mesh sieve into a clean, sterile glass container and store in the refrigerator.

Tosca’s Tip

This vinegar is delicious on salads and excellent as a meat marinade.