700g halved stoned plums
200g dark brown sugar
250 ml malt vinegar
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
Ideal with crispy duck, or cold meats.