You are here

Classic Plum Sauce

Western.Chefs's picture
  Ripe plums 3 Pound, unpeeled (red variety)
  Garlic 2 Clove (10 gm), minced
  Onion 1 Medium, chopped
  Cider vinegar 1 Cup (16 tbs)
  Crushed red pepper 1 Teaspoon
  Ground ginger 1 Teaspoon
  Ground coriander 1 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Granulated sugar 1 Cup (16 tbs)
  Firmly packed light brown sugar 1 Cup (16 tbs)

1 Cut the plums in half lengthwise, discarding the pits.
2 Cut the plum halves into 1/2 inch thick slices.
3 In a 5-quart Dutch oven, combine plums, minced garlic, chopped onion, 1 cup vinegar, red pepper, ginger, coriander, allspice and salt.
4 Bring to a boil, over medium heat, stirring occasionally.
5 Continue to boil, stirring frequently, for 30 minutes.
6 Remove from the heat.
7 In a food mill or a large strainer set over a bowl, carefully pour the hot plum mixture.
8 Press plum pulp through, discarding the skins.
9 Return the plum puree to the Dutch oven.
10 Add in 1 cup granulated sugar and 1 cup light-brown sugar.
11 Bring to a boil over medium heat, stirring constantly.
12 Continue to boil, stirring frequently to prevent sticking, until mixture is thick and smooth; this will take about 30 minutes.
13 Into 4 hot sterilized 8-ounce canning jars, pour the sauce and seal.
14 Allow to cool.
15 Label correctly with the date.
16 Store in a cool, dark place.

17 Plum Sauce may be used as a glaze on chicken, pork or ham or as a condiment with cooked poultry or pork.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.3 (21 votes)