John Myers
Ingredients for 10 servings:
- 2 kg plum(s), fresh
- 1 piece(s) ginger, approx. 10 cm
- 10 garlic cloves
- 150 g sugar
- 500 ml rice vinegar
- 2 tsp chili powder
- n. B. Salt
Instructions
Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes
cooked in advance
Wash the plums, halve them, remove the stones, and cut them into small cubes. Peel and finely chop the ginger and garlic. Heat all ingredients in a saucepan and simmer uncovered for about 15 minutes, then puree. Pour into jars while still hot, screw on the lids immediately, and let them cool upright with the lids on. The jars can then be stored in the cellar over the winter. They go well with vegetable rice and, for example, duck breast. I make the plum sauce in larger batches when I have fresh plums, and then the jars go into the pantry. I often serve it with a turkey thigh that was roasted the day before, which, sliced, sits in the sauce for several hours.
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