Plum Purée Sauce

Preparation info

  • Makes about

    600–900 ml

    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

This sauce has a wonderful, spicy plum flavour. Use it with a confit or with Chinese dishes. It can simply be added to a basic jus to make a rich spicy sauce.


  • 150 ml (5 fl oz) malt vinegar
  • 50 g (2


Boil the vinegar and sugar together then add the chopped shallot and plums and cook for 5 minutes. Add the muslin bag and the remaining ingredients and cook slowly for 1 hour. Remove the muslin bag and liquidize the sauce. Push through a sieve to make a purée. The sauce is now ready and can be kept in airtight jars in the fridge almost indefinitely.