Flowerlady
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Plum SauceThis is yummy ... what to do with a glut 
Contents
8lbs plums
1 lb onions
1/2 lb currants
1 lb sugar [ I used white sugar so found this was a bit mean - added extra 1/2 lb in the end - would have been OK if I had used brown]
2 oz salt [didn't use this much - again add to taste]
1/2 oz bruised root ginger [grated mine]
1/2 oz whole allspice
1/4 oc chillies [used ground mild chilli]
1/4 oz peppercorns [used mixed corns]
1/4 mustard
1 qt vinegar [I didn't add the 2nd pint in the end]
Method
1. Cut up the plums and onions, add the currants, spices and 1 pt vinegar and simmer for half an hour.
2. Rub the pulp through a sieve. [if I had put spices into a bag I thought it might have been good to be able to blitz the mush! Would have made sauce thicker, and less boiling needed]
3. Add the sugar, salt and remaining vinegar and simmer for good 1 hr to achieve thick pouring sauce consistency.
4. Bottle hot - ended up with 6 large bottles of sauce 
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fungi
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I often make spiced plum sauce for oriental style dishes. Trying adding a small amount of chinese five spice as well.
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tatter
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Flowerlady...the recipe looks great...now I need some ripe plums...
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Kathy
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I did plum chutney for the cafe/shop to use up the glut but this sounds great. Lots of the plums have had to be frozen so no rush to get it made!
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Leonie2
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That looks like a good recipe Flowerlady . Country Living this month has a recipe for a spiced plum sauce.
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tatter
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| Leonie wrote: | | Country Living this month has a recipe for a spiced plum sauce. |
Will you copy it for me, Leonie? Please...
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Leonie2
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I'll type it up when I get a moment, might only be the weekend before I get a chance.
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lloyd
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Last year we made loads but didn't like it so packed the bottles away in the garage. 12 months on it's gorgeous, tasting much like shop bought brown sauce.
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Libby
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I know this might be a daft question, I didn't realise you could freeze plums, my neighbour has given me loads but I'm not up to jam or chutney making just yet but don't want to waste them. Do I just wash and chuck in the freezer, or cut in half or what??
Then when I need to use do I defrost them before I put them wherever???
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