Ridiculously Easy Fig-Infused Balsamic Vinegar

Close-up of a bottle of homemade Fig-Infused Balsamic Vinegar with green printable label reading “Hand-Crafted,” surrounded by additional labeled bottles in the background.

5 from 5 votes

Ridiculously Easy Fig-Infused Balsamic Vinegar

This Fig-Infused Balsamic Vinegar is rich, syrupy, and bursting with flavor - a gourmet condiment that’s surprisingly simple to make! Perfect for salads, glazes, or gifting, it costs a fraction of what you’d pay in specialty shops.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Condiment, Dessert Topping, Salad Dressing, Snack

Cuisine: American

Keyword: fig balsamic reduction, fig balsamic vinegar, fig infused balsamic vinegar, gourmet food gift, homemade infused vinegar

Servings: tablespoons

Calories: 58kcal

Author: Chris Scheuer

Ingredients

1 pound dried figs I like using Mission figs but any kind will work
4 cups balsamic vinegar
2 cups apple juice
½ cup honey

US Customary - Metric

Instructions

Prepare the bottles or jars:

Wash bottles or jars in hot, soapy water and rinse well. You’ll end up with about 3 cups of vinegar, so plan your container size accordingly. Set aside to dry.

Prep the figs:

Trim off the tough stems and cut each fig in half. 1 pound dried figs

Make the vinegar:

Combine balsamic vinegar, apple juice, honey, and figs in a medium saucepan. Bring to a boil, then reduce to a gentle simmer. Cook for about 20 minutes, until slightly syrupy. If you prefer a thicker reduction, simmer for an additional 5 minutes. 4 cups balsamic vinegar

Infuse and cool:

Remove from heat and allow to cool to room temperature so the figs can release more flavor.

Strain:

Pour through a fine-mesh sieve and let drain for 15–60 minutes, allowing the figs to release all their syrupy goodness.

Bottle and store:

Use a funnel to pour into clean bottles or jars. Seal tightly.
Store at room temperature for several days, or refrigerate for longer storage. Bring to room temperature before serving.

Don’t toss the figs!

Transfer the fig halves to a small container and drizzle lightly with honey and olive oil. Store in the fridge and use on salads, pizzas, cheese boards, or desserts.

Nutrition