Blitz the figs, cranberries, vinegar, brown sugar and spices in a blender until well combined.
Pour this mixture into a saucepan with the passata and cook over a medium-high heat until it begins to boil. Reduce the heat and simmer, stirring often, for about 30 minutes, until it thickens and reduces by a third.
Serve with Scotch eggs (see our recipe). The ketchup will keep for up to two weeks in the fridge.