Plum Sauce


3kg blood plums

7 1/2 cups vinegar

1/2 Teaspoon Cayenne

1 Teaspoon whole cloves

1.5kg sugar

2 Teaspoons salt

1 Teaspoon allspice berries

2oz green ginger


Remove stones from the fruit before weighing.

Place in a preserving pan with the remaining ingredients (tie the whole spices, scraped and bruised ginger in a piece of muslin).

Simmer for one hour until the plums are soft.

Rub through a strainer and return to pan.

Cook until the sauce is a good consistency.

Remove the bag of spices.

Bottle and seal

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