This sauce is a gorgeous, flavoursome alternative to tomato sauce and a great way of using up excess plums. This is another recipe from Thane Prince's Jams and Chutneys: Preserving the Harvest. The pages of my copy of this book are becoming quite dog-eared and have spatters all over them.
Spicy Plum Ketchup
(I doubled this recipe)
175g chopped dates
1 large onion, chopped
4 plump garlic cloves, chopped
5cm piece of fresh ginger (about 60g) grated
1 T freshly ground coriander seeds
1t freshly ground allspice berries
good pinch of cayenne pepper
1 litre malt or wine vinegar
1T ground turmeric
1/2 nutmeg, grated
300g light muscovado (brown) sugar
60g salt, or to taste
Halve and stone the plums, and chop if large. Put in a large preserving pan with the dates, raisins, onion, garlic and ginger. Add the coriander, allspice, cayenne and 500ml of vinegar.
Bring the mixture to the boil, then simmer for 30-40 minutes until fruit is very soft.
Allow the mixture to cool, then rub through a mouli or a sieve.
Return the puree to the cleaned pan. Add the remaining vinegar, turmeric, nutmeg, sugar and salt. Bring the mixture to the boil. Simmer for 30-45 minutes until reduced to a thick, pouring consistency, stirring frequently.
Pour into hot, sterilised jars, cover with vinegar-proof seals, store in a dark, cool place for at least a month before use.
With doubling the recipe, it made me about two litres. This is going to be a welcome addition to our winter larder.