Friday, July 17, 2009

Plum Sauce 2009

After a bit more cooking, adding more plum puree and tinkering - I have decided that I have a satisfactory plum sauce - for 2009. Last year's has a lot more smooth gingery sweetness, but I'm not sure if that's a result of curing in the jar (it is, afterall, a bit like a chutney!).

Here's the recipe I arrived at - mind you, I added additional plum puree three times after reducing the entire pot about 1-1.5" - next year, I will reduce the vinegar by about half and might use malt or rice vinegar instead of apple cider.

  • 12 c plum puree
  • 3 chopped white onions
  • 3 Tb finely minced garlic (use the garlic press)
  • 10 Tb finely minced fresh ginger (mini-food processor)
  • 3 t Chinese 5 spice
  • 1 small cassia cinnamon stick
  • 4-5 star anise pods (unbroken - fish them out later)
  • 1 t salt
  • 1 c apple cider vinegar
  • 4 c Sucanat/brown sugar
  • 1/4 c (wheat free) soy sauce
  • 1/2 c currants
After letting it rest overnight - the flavor was pretty good - a bit more vinegary but that might change after a couple months in the jar. I pureed two big batches of it, leaving some chunks of ginger and currant for texture.

12 - 8 oz jars
16 - 4 oz jars

I will give this a chance before giving it all away - last year I was so sick and tired of persimmons that I gave away nearly all the persimmon chutney and three months after making it realized I had very little left and it was very very tasty! Fortunately, I still have some persimmon pulp in the freezer which will go into a persimmon cake and persimmon sorbet for an August birthday, and the rest will be a new batch of persimmon chutney. That is, after I get done with plums, apricots and the figs I plan to pick on Monday!

1 comment:

Chile said...

I've never made plum sauce since we don't get many plums here but yours sounds wonderful!

It's almost time for me to start prickly pear jelly canning. Yikes!