Plum Sauce

Name: Plum Sauce
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6-7 250ml bottles
Ingredients: 36 oz Plums; 2 each Onions (medium); 36 fl oz Vinegar; 12 oz Sugar, Demerara; 4 oz Currants; 2 tbsp Mustard; 2 tsp Ginger, ground; 1 tsp Nutmeg; 2 tsp Allspice Berries, whole; 1 tsp Turmeric

A savoury sauce great with cold meats or duck

Ingredients

Plums,
Halved and stoned

36 oz

1 kg

Onions (medium),
Peeled and chopped

2 each

Vinegar

36 fl oz

1 litre

Sugar, Demerara

12 oz

400 g

Currants

4 oz

125 g

Mustard,
dry powder

2 tbsp

Ginger, ground

2 tsp

Nutmeg,
Freshly grated

1 tsp

Allspice Berries, whole

2 tsp

Turmeric

1 tsp

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Method

Wash and rinse your bottles and place in a warm oven to dry and sterilise
Halve the plums and remove the stones, roughly chop the flesh
Peel and chop the onions
Put into a pan with the vinegar, and all of the other ingredients
Simmer gently for about an hour until the plums and onions are soft
Pour the contents of the pan into a goblet food processor - you will probably need 2 to 3 batches - and blend until smooth
Pour through a sieve back into a pan and re-heat until the desired consistency. The sauce will thicken slightly on cooling
Pour into the warm bottles and seal immediately

How long will it take to make?

Preparation time:

15 mins

Cooking time:

1 hour

Total time:

1 hour 15 mins

Soaking overnight

not included in total time

How much?

6-7 250ml bottles

Look after it

Store in a cool dark place for up to 12 months

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator