Spiced blood-plum sauce

Name: Spiced blood-plum sauce
Cook time: 1 h 30 min
Yield: 2 litres
Ingredients: 2.5kg blood plums, pitted and roughly chopped; 350g red onion, finely diced; 6 large cloves garlic, finely grated; 15cm piece ginger, peeled and finely grated; 3 large red chillies, sliced, seeds in; 700g light brown sugar; 300g castor sugar; 3 tsp ground ginger; 2 bay leaves; 4 star anise; 2 tsp brown mustard seeds; 1 tsp dried chilli flakes; 2 tbsp salt flakes; 800ml red wine vinegar; 2 tbsp shrimp paste; 300g tamarind puree

Karen Martini

February 9, 2021

Time:1-2 hoursMakes:2 litres

This sauce is perfect with roasted and grilled poultry or pork, and as a dipping sauce for fried wontons or spring rolls. Make it when plums are abundant and bottle some gift-size jars for friends.

Ingredients

2.5kg blood plums, pitted and roughly chopped
350g red onion, finely diced
6 large cloves garlic, finely grated
15cm piece ginger, peeled and finely grated
3 large red chillies, sliced, seeds in
700g light brown sugar
300g castor sugar
3 tsp ground ginger
2 bay leaves
4 star anise
2 tsp brown mustard seeds
1 tsp dried chilli flakes
2 tbsp salt flakes
800ml red wine vinegar
2 tbsp shrimp paste
300g tamarind puree

Method

Add all the ingredients, except the shrimp paste and the tamarind, to a large, heavy and wide-based pot and bring to the boil. Stir well, reduce to a simmer and cook for 1½ hours.
Flatten out the shrimp paste in a piece of foil, wrap and add to a small frying pan over medium heat for 2 or 3 minutes, being careful not to dry it out too much. Remove from the foil and add to the sauce, along with the tamarind puree. Stir through and continue cooking for another 25 minutes or until the sauce is thick and syrupy.
Pour the plum sauce into clean jars and store for at least 24 hours in the fridge before using.
Makes about 2 litres