Karen Hart's Spicy Chinese plum sauce [Preserving stone fruit]
09:41:00Food writer Karen Hart has put together her favourite stone fruit preserving recipes to delight your taste buds all year round.
Give your braai a deliciously fruity twist with Karen’s spicy Chinese plum sauce. It will add extra zing to sticky braai ribs or use it to baste a pork joint or chops to give them extra flavour. This sauce also works its magic with stir-fries.
Makes 1 litre
Ingredients:
2kg ripe plums (You can use plums of any colour for this recipe.)
5 – 6 medium sized onions, chopped
cloves from 1 head of garlic, peeled and chopped
20cm fresh ginger, peeled and chopped
1 cup soy sauce
4 cups apple cider vinegar
4 red chilies, deseeded and chopped
5 cups brown sugar
6 star anise, ground
Method
Cut the plums in half and remove the stones.
Put all the ingredients, except the sugar and star anise in a large saucepan or preserving pan.
Bring to the boil, cover and simmer for 20 minutes or until or the ingredients are very soft. Pass the ingredients through a mouli or course sieve and return to the cleaned saucepan or preserving pan.
Add the sugar and star anise and bring back to the boil, stirring frequently to ensure that the sugar dissolves.
Simmer for an hour until the mixture is thick and creamy.
Pour the sauce into sterilized bottles and seal with vinegar-proof lids.
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