Spicy plum sauce

Spicy plum sauce

By
From
The Produce Companion
Makes
2 litres
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1.5kg plums of any variety, stoned and chopped
1 onion, chopped
2 garlic cloves, chopped
2cm piece of ginger, chopped
2 long red chillies, seeded if desired, chopped
2 teaspoons sichuan peppercorns, ground
2 teaspoons chinese five-spice
2 teaspoons ground cumin
1 teaspoon salt
185g soft brown sugar
375ml red-wine vinegar
250ml water
80ml tamari

Method

  1. Combine all the ingredients in a large heavy-based saucepan and bring to the boil. Reduce the heat to low and simmer, covered, for 20 minutes, or until the plums have completely collapsed.
  2. Allow to cool slightly before puréeing with a handheld blender. Strain into another saucepan. Simmer for 15–20 minutes, until the sauce has thickened slightly.
  3. Pour the hot sauce into warm sterilised bottles or jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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