Clarissa Dickson Wright, Johnny Scott
By Clarissa Dickson Wright and Johnny Scott
This is a good sauce for duck, goose, or most game and will keep well in the fridge. You can use preserved plums.
In a blender grind together the pepper, onion, and fennel seeds. Add the chopped plums and the honey (or mead), and blend quickly. Add the rest of the ingredients and whizz a bit. Transfer to a saucepan and simmer very gently for 30 minutes.