I was recently given a huge basket of plums and decided to make Plum Sauce. It's really think. Perfect for ribs, duck or smothered on lamb.
3kg dark plums
1.5kg sugar
6 cups of cider vinegar
500g onions, chopped
3t salt
1T fresh grated ginger
3tground allspice
2 t ground cloves
1t ground cinnamon
1t cayenne pepper
1t mustard powder
juice of 1 lemon
Place all ingredients in sauscepan and stir over medium heat until sugar is disolved and mixture is boiling. Boil for 2 hours until it thickens.
I use a mouli to seive the skins from the pulp. Bring pulp back to the boil then bottle in sterislised jars.
Sharon
