Plum Sauce

Plum sauce can be used in the same way as tomato sauce and is an excellent addition to a marinade for barbecued meats.

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Photo credit: Edmonds Illustrated Cookbook
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Prep Time: 2 hours Servings: Makes 6 cups
  • 2¾kg plums, halved and stoned

    1.5L malt vinegar

    3 cups brown sugar

    50g garlic, peeled

    2 tsp ground black pepper

    2 tsp ground cloves

    2 tsp ground ginger

    1 tsp ground mace

    ½ tsp cayenne pepper

    1 Tbsp salt

    1. Put all the ingredients into a preserving pan and bring slowly to the boil, stirring until the sugar has dissolved.
    2. Boil steadily until the mixture is pulpy, then purée in a blender or food processor – work in small batches to avoid spills.
    3. Return the sauce to the pan and bring back to the boil. Simmer for 2–3 minutes.
    4. Pour into sterilised bottles and seal. Keep for at least 2 weeks before using.

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