Plum sauce

Plum sauce

By
From
Encyclopedia of Food and Cookery
Makes
750 ml

Superb with ham, pork or duck. Keeps 2–3 weeks in the refrigerator.

Ingredients

Quantity Ingredient
2 large onions, finely chopped
90g butter
500g plums, stoned
375ml dry red wine
1 tablespoon sugar
freshly ground black pepper
salt

Method

  1. Cook onion slowly in butter until soft but not brown. Simmer plums with 250 ml wine for 10 minutes, then add onions with their butter and season with sugar, salt and pepper. Simmer for 10 minutes longer. Add remaining red wine, cover and simmer for 40 minutes. Serve hot or at room temperature.
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