So Matt, made plum sauce on Sunday. A five hour marathon over a hot stovetop, stirring, straining, blending, tasting, stirring, stirring stirring. And the result? 5 bottles of DELICIOUS plum sauce just like what Nana used to make when I was a kid.
Recipe.
2.5 kilos of Plums
3 cups of Brown Sugar
Cayenne Pepper
Ground Ginger
Ground Cloves
Mace
Black Pepper
2 Granny Smith Apples
2 Red Onions
1 Garlic Bulb, crushed, chopped.
1 Litre of Malt Vinegar
1 Litre of Beer (We got the Grolsh in Swing top bottles, so we could use the bottles to put the sauce in)
Method:
Everything goes in the pot (you need a BIG pot)
Bring to the boil, stirring
Keep Stirring
Boil and keep stirring
When everything has been reduced to pulp, and the color has changed to dark red, and when you taste it it resembles Plum Sauce, take off the heat and strain through a colander to get all the plum stones out.
Put the remaining pulp in the food processor, and add back to the strained liquid.
Return to the stove, and bring to the boil again for about 5 minutes.
Bottle into sterilised bottles.
Apparently (according to Nana) if you wait a year, the result is even better, but we had some for dinner last night and it was fantastic!
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