Hot Cherry Plum Sauce

Still processing plums galore here this time I made a hot plum sauce listed below are the ingredients not in exact amounts ok.
Plum sauce

  • Cherry plums about 4 kgs worth = about 2ish kgs of pulp
  • Lemon juice
  • White vinegar
  • Red wine
  • Raw sugar
  • Kecap manis sauce
  • Malt vinegar
  • Olive oil
  • Brown onions
  • Garlic
  • Cloves
  • Bay leaves
  • Chilly
  • Sumac
  • Tassie pepper berries & leaves powder (Tasmannia lanceolata)
  • Cumin powder
  • Coriander powder
  • Black & white pepper ground
  • Salt
  • Pickling spices

I boiled the fruit down with vinegar & lemon juice then mashed the plums into a pulp & then strained the seeds & skin out and put the pulp back in a large pot to boiled until reduced by half. In a separate pan in olive oil I fried of the onions & garlic then added all the spices heating them carefully to bring out their aromas then I added the kecap manis, malt vinegar & red wine then simmered until this mixture was tender I then blended this until thick & smooth, I added this paste to the fruit pulp a bit more vinegar & the sugar I then boiled this until thick then I bottled it, it turned out so good.

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2 comments on “Hot Cherry Plum Sauce

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