Plum Sauce

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

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:
Cooking time:
Total time:

How much?

6-7 250ml bottles

Look after it

Store in a cool dark place for up to 12 months
Sauces Sauces

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Plums

Onions (medium)

Currants

Sauces recipe published by
Nutrition facts: 0 Calories