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September
24
2006

PLUM & PORT SAUCE

[ WW TOMATO COOKBOOK P26 ]

1 TABLESPOON OLIVE OIL

2 MEDIUM [ 300g ] ONIONS [ chopped ]

3 CLOVES GARLIC [ crushed ]

¼ CUP [ 60ml ] RED WINE VINEGAR

¼ CUP [ 50g ] BROWN SUGAR

½ TEASPOON SALT

8 MEDIUM [ 1.5kg ] TOMATOES [ peeled & chopped ]

6 MEDIUM [ 780g ] BLOOD PLUMS [ peeled, seeded & chopped ]

1 CUP [ 250ml ] PORT

2 TEASPOONS JUNIPER BERRIES

HEAT OIL IN LARGE PAN, ADD ONIONS & GARLIC, COOK, STIRRING, UNTIL ONIONS ARE SOFT. ADD REMAINING INGREDIENTS, STIR OVER HEAT WITHOUT BOILING, UNTIL SUGAR IS DISSOLVED. SIMMER, UNCOVERED, STIRRING OCCASIONALLY, ABOUT 30 MINUTES OR UNTIL SAUCE HAS THICKENED. BLEND OR PROCESS MIXTURE UNTIL FINELY CHOPPED, STRAIN; DISCARD PULP. POUR HOT SAUCE INTO HOT STERALISED BOTTLES, SEAL IMMEDIATELY.

[ makes about 1 litre ]

Damian Pickels, Relish & Sources , trackback 48 views

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