Plum sauce

Plum sauce

By
From
Supernormal
Makes
1 litre
Photographer
Earl Carter

Ingredients

Quantity Ingredient
500g tinned blood plums, pips removed and liquid reserved
435ml cider vinegar
1/2 teaspoon black pepper
2 teaspoons ground cloves
1 tablespoon sea salt flakes
1/2 teaspoon cayenne pepper
5cm piece fresh ginger, grated
220g sugar

Method

  1. In a large stainless steel saucepan over medium–high heat, combine all the ingredients, including the reserved blood plum liquid, but omitting the sugar. Bring the mixture to the boil then reduce the heat to low and simmer gently for 1½ hours or until thickened.
  2. Add the sugar and cook for a further 20 minutes over low heat. Remove from the heat and leave to cool. Once cool, blend the sauce in an upright blender then pass it through a fine sieve. Store in an airtight container for up to 1 week.
Tags:
super normal
andrew
mcconnell
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