{"product_id":"easton-reed-apple-onion-fig-sauce","title":"Apple Onion Fig Sauce","description":"\u003ch2\u003eApple Onion Fig Sauce. Black fig, onion, and balsamic, slowly reduced.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApple Onion Fig Sauce\u003c\/strong\u003e is an almost black fruit-and-onion sauce by Easton Reed, made from fig puree, apple, and balsamic vinegar. Not a chunky chutney, not a barbecue sauce, not a sweet fruit jelly.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApple Onion Fig Sauce\u003c\/strong\u003e is Easton Reed's fig-onion sauce in a 260-milliliter bottle, made from black fig puree, apple, and onion. The roast is on the board, resting. There are two spoonfuls of pan drippings, not enough for a sauce.\u003c\/p\u003e\n\n\u003cp\u003eThis is exactly where this bottle solves a problem that would otherwise require a roux, red wine, and twenty minutes. Two tablespoons into the hot pan, add some broth, bring to a boil once.\u003c\/p\u003e\n\n\u003cp\u003eWhat results is dark, shiny, and tastes like it took more effort than it actually did. The sweetness comes from the fig, the acidity from the balsamic, and the savory base from roasted onion.\u003c\/p\u003e\n\n\u003ch3\u003eStarts sweet, finishes savory\u003c\/h3\u003e\n\n\u003cp\u003eThe appeal of this sauce lies in its mid-way change of direction. At the forefront is a sweetness that only dried fruits can achieve, grainy and warm.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, it's almost black and barely forms bubbles when stirred. When opened, it first smells of balsamic, then of prunes and roasted onion.\u003c\/p\u003e\n\n\u003cp\u003eBlack fig puree, at 19 percent, is right after sugar. Black fig is the dark-skinned variety with deep red flesh, which stores significantly more sugar when ripe than green varieties.\u003c\/p\u003e\n\n\u003cp\u003eApple puree, at 9 percent, provides a counterbalance. It brings a brighter, clearer acidity than the balsamic and prevents the fig from becoming cloying. The apple itself is barely discernible as a distinct fruit.\u003c\/p\u003e\n\n\u003cp\u003eThe balsamic provides the second acidity, darker and rounder, because it contains concentrated grape must. Onion puree at 7 percent and roasted onion provide the savory base on which everything else rests.\u003c\/p\u003e\n\n\u003cp\u003eFinally, black pepper is added, and underneath is a curry powder that doesn't taste like curry. Fenugreek and coriander seeds act as a warmth that is felt more in the throat than on the tongue.\u003c\/p\u003e\n\n\u003cp\u003eIt is not spicy at any point. With 44 grams of sugar per 100 grams, it clearly belongs on the sweet side. Anyone expecting a tart, tomatoey gravy will find it too sweet.\u003c\/p\u003e\n\n\u003cp\u003eThe texture is also a deliberate choice. There are no fig pieces or onion rings, but a smooth, heavy mass that slowly trails off the spoon.\u003c\/p\u003e\n\n\u003ch3\u003eTwo tablespoons in the pan, and the pan drippings become sauce\u003c\/h3\u003e\n\n\u003cp\u003eThis sauce plays its most useful role where a sauce is missing. After roasting duck breast, pork loin, or beef tenderloin, deglaze the pan with 100 milliliters of broth and two tablespoons of sauce.\u003c\/p\u003e\n\n\u003cp\u003eOne minute of simmering is enough for it to thicken. Red wine instead of broth makes the result tarter, and a knob of cold butter at the end makes it rounder and shinier.\u003c\/p\u003e\n\n\u003cp\u003eCold from the bottle, it pairs well with strong cheeses. With Gorgonzola, aged mountain cheese, and old Gouda, it is as natural as a fig mustard you would otherwise have to buy separately.\u003c\/p\u003e\n\n\u003cp\u003eIt finds its place next to the raclette pans, as well as with fondue. On a burger with blue cheese, a spoonful replaces any jam from the refrigerated section.\u003c\/p\u003e\n\n\u003cp\u003eOn a sandwich with cold roast meat or ham, a thin line keeps the sweetness in check. With liver pâté and terrine, it takes on the role of fig mustard.\u003c\/p\u003e\n\n\u003cp\u003eRoasted root vegetables also benefit from it. Beets, parsnips, and pumpkin mixed with a tablespoon of sauce and some oil go into the oven, then the edges caramelize.\u003c\/p\u003e\n\n\u003cp\u003eIt also pairs well with game, replacing the usual cranberries with something darker. A tablespoon next to venison or deer is enough; more would mask the natural flavor.\u003c\/p\u003e\n\n\u003cp\u003eFor a cold dish, three simple steps suffice. Toast crostini, spread cream cheese on top, add a teaspoon of sauce. A few walnuts on top, and the appetizer is ready without any preparation time.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add the sauce to the pan only towards the end; long cooking will make it flat. The same cheese platter will be fruitier and lighter with the \u003ca href=\"\/en\/products\/easton-reed-raspberry-chipotle-sauce\"\u003eraspberry sauce\u003c\/a\u003e, and tarter with the \u003ca href=\"\/en\/products\/easton-reed-cranberry-fine-pairing\"\u003ecranberry chutney\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFruit with cheese is an Italian invention\u003c\/h3\u003e\n\n\u003cp\u003eThe combination of cooked fruit, vinegar, and mustard has its own name in Northern Italy: Mostarda. In Cremona and Mantua, it has been on the table for centuries whenever there's cooked meat or cheese.\u003c\/p\u003e\n\n\u003cp\u003eThere, whole fruits are candied in sugar syrup and then infused with mustard oil. The result is both sweet and pungent and is traditionally served with Bollito misto, the boiled meat of the Po Valley.\u003c\/p\u003e\n\n\u003cp\u003eThis sauce works on the same principle, but with a restrained hand. Instead of mustard oil, the recipe contains a mild mustard base made from water, mustard seeds, and spirit vinegar.\u003c\/p\u003e\n\n\u003cp\u003eThe mustard therefore doesn't sting the nose, but rather anchors the sweetness from below. Anyone familiar with a true Mostarda will find this sauce considerably tamer, but it pairs with far more dishes.\u003c\/p\u003e\n\n\u003cp\u003eThe second difference lies in the vinegar. Balsamic brings both acidity and residual sweetness, as reduced grape must is its starting material. Pure wine vinegar would merely attack the fig, rather than supporting it.\u003c\/p\u003e\n\n\u003cp\u003eRoasted onion brings aromas that raw onion does not have. When roasted, its sugars and proteins react with each other, and it turns from pungent to sweet and nutty.\u003c\/p\u003e\n\n\u003cp\u003eAt Ryan's Specialties in Augsburg, the recipes for the Easton Reed line are developed. This bottle contains neither tomato paste nor smoke, making it unique in the entire range.\u003c\/p\u003e\n\n\u003ch3\u003eNot a chutney, but a spoonable sauce\u003c\/h3\u003e\n\n\u003cp\u003eIts consistency and use differentiate it from chutney. A chutney has chunks and is spooned, while this sauce can be spread, poured, and dissolved in a pan.\u003c\/p\u003e\n\n\u003cp\u003eThus, one bottle covers two tasks for which two jars would otherwise sit in the refrigerator. This saves space and explains why it empties faster than expected.\u003c\/p\u003e\n\n\u003cp\u003eOne limitation applies: its dark sweetness contributes little to fish, light un-crispy poultry, or pasta. It's also in the wrong place as a dip for fries.\u003c\/p\u003e\n\n\u003cp\u003eFrom the refrigerator, it appears thick and unyielding. Five minutes at room temperature are enough for it to become spreadable again and for its sweetness to unfold.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it works well with a piece of blue cheese and a dark bread. If you want to give the whole range as a gift, you'll find seven more bottles in the same format in the \u003ca href=\"\/en\/collections\/easton-reed\"\u003eEaston Reed assortment\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA spoonful into the hot pan drippings, and the sauce for the roast is a matter of two minutes.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"260 ml","offer_id":57195673649478,"sku":"049HER0155","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/easton-reed-apple-onion-sauce.png?v=1787658710","url":"https:\/\/ginusslande.com\/en\/products\/easton-reed-apple-onion-fig-sauce","provider":"genussland","version":"1.0","type":"link"}