Every year, our tree provides a bumper crop of blood plums. This plum sauce recipe is for savouries rather than sweets. We’ve enjoyed it so far in stir frys, as a marinade for bbqs and as a dipping sauce. This recipe makes approximately 1.5 litres.
1.5kg of blood plums (or other plum)
1 1/2 teaspoon of cloves
1 teaspoon of allspice
1 teaspoon of black peppercorns
3 star anise
2 1/4 cups of brown sugar
2 teaspoons of salt
3 cups of white-wine vinegar
1 small piece of muslin cloth
1. Wash the plums, especially if they’re store bought.
2. Remove the stone from each plum. If they’re cling-stone blood plums, use a knife to cut the flesh from around the stone.
3. Place spices (cloves, allspice, peppercorns and star anise) in a piece of muslin cloth and tie the cloth together with cooking string.
4. Place muslin bag of spices, plums, sugar, salt and vinegar into a large non-reactive saucepan (made of clay, enamel, glass or stainless steel).
5. Bring to the boil and stir until the sugar has dissolved.
6. Cook steadily for 20 minutes, until the plums have broken down.
7. Remove muslin bag and squeeze it until all its juices are back into sauce (use tongs to do this so you don’t burn yourself).
8. Use a hand blender to blend the ingredients in the saucepan or pass the ingredients through a sieve to smooth out the mixture. The sauce will thicken when it cools so don’t stress if it looks a little watery at this stage.
9. Pour ingredients into warm sterilised bottles and/or jars. Seal tightly and label so you remember when the sauce was made.
10. Leave for at least a week before using. Store in a dark, cool cupboard. Keep in fridge once opened.
SOURCE: Adapted from a recipe in The Cook’s Companion by Stephanie Alexander