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Easy Plum Sauce

Updated on August 24, 2014

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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?

This is all of the recipe I was given
This is all of the recipe I was given | Source

Cook Time

Prep time: 15 min
Cook time: 1 hour
Ready in: 1 hour 15 min
Yields: This makes enough to fill a 2 pint jar

Ingredients

  • 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

Cooking method

  1. Place all ingedients in a heavy bottomed saucepan
  2. Bring up to heat, stirring constantly until the sugar is dissolved
  3. Reduce heat and let simmer uncovered until the mixture begins to thicken, stirring occasionally.
  4. 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.
  5. Once cooled, store in the refrigerator.

Plum Sauce

It should have the consistency of runny jam when you remove it from the heat
It should have the consistency of runny jam when you remove it from the heat | Source

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


How could you use plum sauce?

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    • greenspirit profile image

      poppy mercer 2 years ago from London

      I've been looking for a plum sauce recipe to go with duck. This is on the menu next Sunday.

    • annieangel1 profile image

      Ann 2 years ago from Yorkshire, England

      tasty

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