Picked a bucket of plums.
Going to make:

Barbecue plum sauce

Serves: 1 1/2 litres
At this time of year I have an abundance of plums that I'm always trying to use in different ways. They make a great base for spicy southern-style barbecue sauce, getting a smoky flavour from slow-cooking them on the barbecue (you can do this when you are cooking something else)

2kg plums, quartered and pitted
400g can tomatoes
2 onions, chopped
1 cup dark brown sugar
4 tablespoons Worcestershire sauce
1 tablespoon salt
6 whole cloves garlic, peeled
1⁄2 teaspoon cayenne pepper
1⁄4 teaspoon pepper
2 cups malt vinegar

Preheat the barbecue as described in the introduction.

Place the plums on a roasting dish in the barbecue for 3 hours.

Combine with the remaining ingredients in a large saucepan and bring to the boil. Lower the heat to a steady low boil and cook for 2 hours, uncovered, stirring occasionally.

Pass through a mouli. Pour into sterilised jars or bottles and seal.

Plum Sauce

2.7 kg plums
1.3 kg sugar
quarter teaspoon cayene pepper
1 dessertspoon ground ginger
4 cups vinegar
1 dessertspoon salt
1 teaspoon pepper
1 dessertspoon Allspice

Boil all the ingredients for 1 hour
Remove stones
Bottle - rest for several months.

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