Plum sauce

By kallen2302

Ingredients

• 1.5 kg plums, halved
• 1 1/2 tsp cloves
• 1 tsp whole allspice
• 1 tsp black peppercorns
• 2 1/4 cups brown sugar
• 2 tsp salt
• 1 tbsp minced fresh ginger
• 3 cups white-wine vinegar
• 1 hot chilli, seeded and chopped (optional)

Details

Servings 2
Adapted from smh.com.au

Preparation

Step 1

Stone plums. Tie spices in a piece of muslin. Put muslin bag, plums, sugar, salt, ginger, vinegar and chilli (if using) into a large non-reactive pot and bring to a boil, stirring until sugar has dissolved. Cook steadily for 20 minutes until plums have collapsed. Remove muslin bag and press all juices back into sauce.

Pass sauce through the coarse disc of a food mill and return to rinsed-out pan. Boil steadily for a few minutes until sauce is as thick as you would like it. For a super-smooth sauce use a blender. Remember to only place a small quantity in the flask at a time as the steam will force the lid off and you can burn yourself. (Remember, too, that the sauce will thicken further when it is cold and it ought to be pourable.) Pour into hot, sterilised bottles or jars, seal and label. Leave for at least a week before using.