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Paula's plum sauce
Posted By Helen Jackson On January 25, 2010 @ 11:48 pm In Food News | No Comments
Paula
Place all ingredients in a large pan and boil to a pulp (about an hour). Strain and bottle. I use a metal colander over a large bowl and stir the sauce thru the colander with a wooden spoon. Its a little time consuming and can get hard on the stirring arm!, but results in a thicker sauce. Ideally you should be left with just the plum stones and skins in the colander. I store it in glass 'flagons' and transfer it as required to a more 'table friendly' jug as required :)
The sauce is quite harsh initially, but after a couple of months it mellows and matures and is totally delicious !!
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.
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