Hot Spicy Plum Sauce
Ingredients:
1kg Blood Plums
1 Chilli, finely chopped
2tsp Salt
1/4tsp Ground Ginger
1/2tsp Cayenne Pepper
1/2tsp Ground Cloves
1/2tsp Ground Allspice
3 cups White Vinegar
500gm Sugar
Method:
Cut each plum into quarters and discard the stone. Put the plums, along with all the remaining ingredients, into a large heavy-based saucepan and bring slowly to the boil, stirring every so often. Cook over a medium heat until the plums have softened and the mixture is moderately thick. Puree in the food processor in batches or, better still, use a moulin. Check when it is a puree that it lightly coats a spoon, remembering that it will thicken more as it cools. If you feel it is still too runny, return the puree to the pot and cook a little longer. Pour into warm sterilised jars and leave to cool, then seal. Don't open for a week to allow the flavours to mellow.
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