Plum Sauce Recipe

Name: Plum Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 kg plums, halved; 175 g onions, sliced; 1 ½ teaspoons cloves; 1 teaspoon whole allspice; 1 teaspoon black peppercorns; 2 ¼ cups brown sugar; 1 ½ teaspoons salt; 1 tablespoon minced fresh ginger; 3 cups white wine vinegar; 1 hot chili pepper, seeded and chopped (optional)

Servings: persons

1 12 kg plums, halved
175 g onions, sliced
1 ½ teaspoons cloves
1 teaspoon whole allspice
1 teaspoon black peppercorns
2 ¼ cups brown sugar
1 ½ teaspoons salt
1 tablespoon minced fresh ginger
3 cups white wine vinegar
1 hot chili pepper, seeded and chopped (optional)

1
Stone plums, then crack half the stones* and tie them in a piece of muslin.
2
Tie spices in another piece of muslin.
3
Put muslin bags, 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.
4
Cook steadily for 20 minutes until plums have collapsed.
5
Remove muslin bags and press all juices back into sauce.
6
Pass sauce through the coarse disc of a food mill and return to rinsed-out pan.
7
Boil steadily for a few minutes until sauce is as thick as you would like it.
8
For a super-smooth sauce use a blender.
9
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.
10
(Remember, too, that the sauce will thicken further when it is cold and it ought to be pourable.)
11
Pour into hot, sterilised bottles or jars, seal and label.
12
Leave for at least a week before using.
13
* To crack plum stones, place them in a teatowel and give them a moderately hard whack with a meat mallet.
14
Alternatively, use a hammer but be gentle lest the result is fragments, rather than pieces.

531

kcal

Calories

127

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

You need 10 ingredients. The key ingredients include: 1 12 kg plums, halved, 175 g onions, sliced, 1 ½ teaspoons cloves, 1 teaspoon whole allspice, and more.

Yes, Plum Sauce falls under the Soups & Stews 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.

Plum Sauce

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