New Zealand Plum Sauce(Use For Basting Meat)

Name: New Zealand Plum Sauce(Use For Basting Meat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 lb. plums, pitted; 4 1/2 c. sugar; 4 c. white vinegar; 2 tsp. black pepper; 2 tsp. ground mace; 6 tsp. salt (noniodized); 2 tsp. ground ginger; 2 tsp. cloves; 10 to 14 buds garlic; 1 tsp. cayenne (if you like it hot)

Eats Now Editorial Team · 1463 kcal · General

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New Zealand Plum Sauce(Use For Basting Meat) – a delicious recipe with sugar, white vinegar, black pepper, ground mace, salt, ground ginger. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

6 lb. plums, pitted
4 1/2 c. sugar
4 c. white vinegar
2 tsp. black pepper
2 tsp. ground mace
6 tsp. salt (noniodized)
2 tsp. ground ginger
2 tsp. cloves
10 to 14 buds garlic
1 tsp. cayenne (if you like it hot)

1
Boil until tender.
2
Strain and bottle; the sauce doesn't have to be pressure sealed.
3
Use brown or green bottles.
4
Pour in liquid and screw on cap.
5
Store in dark place.
6
The longer it stands or is stored the better the taste.
7
If you have a blender, put the pitted plums through the blender and omit the strain.

1463

kcal

Calories

353

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 lb. plums, pitted, 4 1/2 c. sugar, 4 c. white vinegar, 2 tsp. black pepper, and more.

Yes, New Zealand Plum Sauce(Use For Basting Meat) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1463 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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