7 September, 2014
Tags: plum barbecue sauce
A friend gave us some plums which I think were grown locally. Now I love plums, but for some reason the obvious choice, plum jam, just wasn't grabbing me. I thought I'd end up making it and it would sit untouched in my fridge until throwing out time. I had a little look online and came across a recipe for plum barbecue sauce. Most were in American measurements and instructions, but I've adapted some to come up with this.
I know I say this all the time, but it really was easy. Basically, you put all the ingredients into a saucepan and simmer for minutes until the plums have melted into the sauce and are nice and sticky. Keep an eye on it though I imagine you could ruin a pot easily by forgetting to stir or take it off the heat. And it does contain sugar and vinegar, so consider yourself warned.
You'll need the following:
500g chopped and pitted plums
100g dark brown sugar
1/2 small onion, chopped finely
60ml red wine vinegar
2 cloves garlic, crushed
1 tsp mustard seeds, ground
Salt & Pepper
1. Add all the ingredients to a saucepan over a medium to high heat. Bring to the boil.
2. Simmer for about 45 minutes until the plums are completely softened and the mixture has become sticky.
3. If you like it chunky you can leave it as it is, I prefer mine smooth so I ran it through a blender. It will keep refrigerated for a couple of days.
