Thursday, January 24, 2013
Plum sauce completed
About 7 litres or 2 gallons has now been bottled and it is recommended that it be left to mature for at least a month before consumption so we look forward to the day when we can start using this lovely condiment.
Should you have the plums and the inclination this is the recipe:-
Digby Law's Plum Sauce
3 cloves garlic
6 cups malt vinegar (we used white vinegar)
2 tablespoons salt
1 teaspoon cayenne pepper
2 teaspoons each of ground cloves, ground ginger and black pepper
Place all ingredients in a large pot, bring to the boil and simmer slowly, uncovered, until the onions are soft.
Strain out plum stones and discard (we decided to take out the stones before we started the process).
Blend sauce in a food processor until smooth.
Return to the pot, bring back to the boil, then pour into clean, sterilised glass bottles and seal.
Mature for at least a month, to allow the flavours to fully develop before using.
In this instance we had enough plums to double the recipe.
Handy tip - I used garden gloves when putting the tops on the bottles. They were enough to allow me to hold the hot lids and get a good grip on the container for sealing.
Thanks to New Zealand Gardener magazine for providing this recipe - it is yummy.
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Good Morning to you, I have looked at the recipe and it sounds delicious. Can I ask, what would you eat it with, it seems similar to a chutney, but a smooth version.
Thank you for the recipe.
Oh Peg that is TDF, salivating ... so scrumptious on anything meat, chicken, seafood, veg and everything including crackers, corn chips ... I think Dee and I might have to produce and Aussie batch ;)
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