Stir a tablespoonful into a stirfry for extra flavour
1.5 kg plums weighed after being pitted and halved
1 large onion – chopped
1 teaspoon grated root ginger
1 clove garlic – minced
5 oz sugar
4 fl oz vinegar
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon Chinese 5 spice
1/4 teaspoon chilli
1/4 teaspoon cloves
Put plums into a pan, bring to boil then lower heat to simmer for about 15 minutes until lots of juice appears. Strain off 2/3 of the juice and use for something else.*
Add onion, ginger and garlic to the plums and simmer for another 15 minutes.
Blitz with a hand blender or in a liquidiser then push through a sieve and return to a clean pan.
Add vinegar, sugar and spices.
Bring to boil then simmer until thickened, stirring to avoid the sauce burning.
Pour into sterilised jars .
- Mix the plum juice a little sugar and store in the fridge to mix with sparkling water for a refreshing drink.
