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Easy Plum Sauce
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I was given this recipe in a pub
Many years ago I was having lunch in a small pub in the village of Lurgashall, West Sussex. My meal was delicious, but there were two women the next table over who just could not find anything right with anything that day. When they weren't complaining to the waitress they were complaining to each other.
Feeling a bit mischievous, the next time the waitress came round, I told her (in a voice meant to project to the next table) that my meal was absolutely delicious, my compliments to the chef, and would he possibly be willing to give me his recipe for the plum sauce he had used.
Now, I fully expected to either not get a response, or for her to come back and tell me the chef had said no. So, you can image my delight and surprise when she popped back to my table a few minutes later and handed me a small post-it note with 3 ingredients written in a hurried scrawl.
Could you make plum sauce from this?
- 1 kilogram (2 pounds) ripe plums, quartered
- 400 gm (2 cups) granulated sugar
- 2 teaspoons Chinese five-spice powder
- 120 ml (1/2 cup) water
- Place all ingedients in a heavy bottomed saucepan
- Bring up to heat, stirring constantly until the sugar is dissolved
- Reduce heat and let simmer uncovered until the mixture begins to thicken, stirring occasionally.
- Rinse a 2-pint, or 1-liter, glass jar in boiling water and allow to air dry. Pour the still hot plum sauce mixture into the jar, cover with the lid, and allow to cool.
- Once cooled, store in the refrigerator.
Using plum sauce
When I have a jar of plum sauce in the fridge, I find all sorts of ways to use it. It can last for several weeks, but mine generally gets eaten long before then.
- Cold pork roast and plum sauce wrap.
- As an accompaniment to sausages.
- Alongside cold cuts in a salad
- As part of a roast chicken sandwich
- Spoon over duck breast before cooking