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plum sauce

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700g halved stoned plums

200g dark brown sugar

250 ml malt vinegar

10 cloves

1 cinnamon stick

1 star anise

2.5 cm bit of ginger

 

Tie the spices in a piece of muslin.

 

Chop the plums and add with the sugar and vinegar and spice bag to a large pan and simmer gently until the sugar has dissolved.

 

Simmer uncovered for 30-45 minutes until the sauce is reasonable thick.  Jar in sterilised jars.

 

Ideal with crispy duck, or cold meats.