Ingredients
- 500gm plums -halved and stoned -I use a mix of plums sweet and tart (Earnscluegh)
- 150ml rice wine vinegar
- 1 onion cut -roughly
- 2-3 cloves garlic -cut (Te Mahanga)
- 1 Tbsp seeded mustard
- 60gm muscovado sugar
- 4-5 Tbsp maple syrup
- 2 Tbsp dark soy sauce
- 1 tsp Chinese five spice
- ½ tsp ground cloves
- 2 Tbsp green peppercorns
Plum Sauce
Method
- Use a large heavy based pot, mix mustard and vinegar until blended
- Add the rest of the ingredients except the sugar and maple syrup
- Cook for 10 -15 minutes until pulpy
- Remove from heat and puree with a stick blender and add the sugar and maple syrup
- Return to the heat and bring to the boil, stirring at all times, then reduce the heat and simmer uncovered for 25 minutes
- Stir occasionally until thick and rich
- Taste and season as needed
- Don’t over season as the flavours will enhance with age
- Have your jars and lids ready to go, an easy way for sterilizing is to put your jars in the oven and lids in a pot of boiling water
- Have them hot and ready for sauce, using a funnel, fill the bottles and place lids on tight
- Let cool then label, store in a cool dark place
Comments
Recipe by: Amy Dougherty
