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Plum Sauce

Reprinted from Canadian Living

Ingredients

·         8 cups halved pitted plums (3 lb/1.5 kg)

·         1 cup chopped onion

·         1 cup water

·         1 teaspoon minced gingerroot

·         1 clove garlic minced

·         3/4 cups granulated sugar

·         1/2 cup rice vinegar

·         1/2 cup cider vinegar

·         1 teaspoon ground coriander

·         1/2 teaspoon salt

·         1/2 teaspoon cinnamon

·         1/4 teaspoon cayenne pepper

·         1/4 teaspoon cloves

Method

In large heavy saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat.

Cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes.

Press through food mill or sieve and return to clean pan.

Stir in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves.

Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes.

Fill and seal jars; process in boiling water bath for 30 minutes.

For a spicier, tangier version, omit rice vinegar and increase cider vinegar to one cup and

double cayenne pepper to 1/2 tsp.

 




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