I was given almost two kilos of blood (Satsuma) plums a few days ago.
Today there were still enough left for a half batch of plum sauce.
Gorgeous colour (despite its ground spices), lovely flavour.
It’s an excellent preserve for the pantry shelves (essential to mine anyway).
It’s delicious with cold meats, barbecues or even on a cheese platter, and a great addition (just a splash) to mixtures such as meatballs, hamburgers, meatloaf, sausage rolls, patties, marinades, casserole style dishes and gravies.
The sauce is simplicity itself to make.
Recipe is in “A Year in a Bottle” or “Complete Preserves”.
