Plum Purée Sauce

Name: Plum Purée Sauce
Yield: Makes about 600–900 ml (1–1½ pints)
Cuisine: United Kingdom
Ingredients: 1 muslin bag containing 4 cloves, ½ cinnamon stick, 2 star anise and a few coriander seeds; 50 g (2 oz) demerara sugar; 1 shallot, chopped; 450 g (1 lb) red plums, stoned and chopped; 1 tablespoon redcurrant jelly; A pinch of five-spice powder; 75 ml (2½ fl oz) Madeira; Juice of ½ lemon; Juice of ½ orange; Juice of ½ lime; 150 ml (5 fl oz) malt vinegar

Preparation info

Makes about
600–900 ml

Difficulty
Easy

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.

Ingredients

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

Europe
United Kingdom
Sauce
Vegan
Gluten-free
Spicy

Method

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.