Spiced Plum Or Plum And Tomato Sauce
|Red plums||1 1⁄2 Pound (ripe, 750 g)|
|Ripe red tomatoes/All plums /vary the proportions of the two||1 1⁄2 Pound (750 g)|
|White sugar/Brown sugar||1 Pound (500 g)|
|Garlic||3 Clove (15 gm), chopped|
|Onion||4 Ounce, chopped (125 g)|
|Bramley apple||6 Ounce, cored and chopped (185 g)|
|Mixed spice/Allspice||2 Teaspoon (1 heaped tsp)|
|Black peppercorns||1⁄2 Ounce (15g)|
|Ground cloves||1⁄2 Teaspoon|
|Fresh bay leaves/2 dried bay leaves||4|
|Red wine vinegar||1 Pint (600 ml)|
Put all the ingredients into a large pan and bring slowly to the boil.
Simmer gently for up to 2 hours, until the mixture is a sloppy pulp.
Cool a little then strain through a colander to remove the stones and skins.
You can then sieve the puree if you prefer a really smooth sauce.
If the sauce is too runny, reduce over a gentle heat to the desired consistency.