Recipes

TAMMY'S PLUM SAUCE

Into a large preserving pan add:
2.75kg dark red plums,
6 cups malt vinegar,
3 cups brown sugar,
50 grams garlic (approximately 10 cloves),
the zest & juice of a lemon,
2 teaspoons ground pepper,
2 teaspoons ground mace,
2 teaspoons ground ginger
       (or a large knob of grated fresh ginger)
1 teaspoon ground cloves,
1/2 teaspoon cayenne pepper &
1 Tablespoon salt

COOKING:
Bring to the boil, stirring freguently, & cook until pulpy.

Pass through a coarse sieve, return to the pan
& bring back to boil for approximately 5 minutes.

Pour into sterilised bottles & seal.


Give them to your friends immediately!

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