Digby Law's Plum Sauce
My mother started following this recipe in the early 80s. This spicy plum sauce is simply the best thing to put on good pork sausages, or to add colour and depth to a stew.
Ingredients
- 3 kg plums Stones removed
- 2 onions
- 3 clove garlic
- 1.5 kg sugar I don't like it as sweet and used 800gm of sugar and four tablespoons of golden syrup.
- 6 cup malt vinegar I used cider vinegar to make it gluten free
- 2 tbsp salt
- 1 tsp cayenne pepper
- 2 tsp cloves ground
- 2 tsp ginger ground
- 2 tsp black pepper ground
Instructions
- Place all ingredients in a large pot, bring to the boil and simmer slowly, uncovered, until the onions are soft.3 kg plums, 2 onions, 3 clove garlic, 1.5 kg sugar, 6 cup malt vinegar, 2 tbsp salt, 1 tsp cayenne pepper, 2 tsp cloves, 2 tsp ginger, 2 tsp black pepper
- Strain out plum stones and discard.
- Blend sauce in a food processor until smooth. I opted to use a mouli to remove the skins, stone and unwanted fibre. Makes the sauce beautifully 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.