Plum sauce is good with chinese food, lamb and burgers. It can be added to a casserole, used as a marinade for meat or as a dip for cooked prawns.
Makes 2 litres.
Preparation time 30 mins, plus cooking.
5 whole cloves
1 tspn whole allspice
1/2 stick cinnamon
1 tspn black peppercorns
500g brown sugar
2 tspns salt
2 tspns finely grated ginger
3 cups good quality white wine vinegar
Muslin, sterilised by boiling in water for 5 mins
Halve plums, and remove stones reserving half the stones.
using a kitchen hammer or the flat end of a knife crack the reserved stones and place in a piece of the sterilsed muslin, tie securely.
Place spices in another piece of muslin and tie securely.
Place plums, ginger, salt, sugar and vinegar into a large saucepan with the muslin bags.
Cook over medium heat until sugar is dissolved,. Increase heat and boil for approximately 15-20mins until plums have collapsed.
Remove muslin bags squeezing juices out of the bags into the pan, discard bags.
Puree sauce in a food processor, or bamix and return to a cleaned pan.
Boil pureed sauce until thick enough to be still pourable, it will thicken further once cooled.
Pour sauce into sterlised jars and seal.
Leave for at least 7 days before using, sauce will keep for 9 months.