Christmassy plum and tamarind sauce

Prep: 2 hrs, Cooking: 40 mins
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A quick-to-make fresh plum sauce that's sweet, tart, and scented with Christmassy spices.

By Food24 December 22 2010
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Ingredients (10)

60 ml sultanas — roughly chopped
16 plums
30 g tamarind — pressed
250 ml white sugar
cinnamon
5 ml allspice — ground
2 star anise
lemon rind — long strip
30 ml vinegar — white wine
500 ml water
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Method:

Two hours before you make the sauce, put the chopped sultanas into a
small bowl and cover with a little warm water (or port, if you like).
Wash the plums and put them whole into a deep saucepan. Drain the
sultanas, discard their soaking liquid and add them to the pot, along
with all the remaining ingredients. Bring slowly to the boil, stirring
occasionally to help the sugar dissolve. Now turn down the heat and
simmer for 25-30 minutes, or until the plums have collapsed. Cover and
allow to cool completely.

Place
a sieve over a large bowl and tipped the cooled mixture into the sieve,
in batches if necessary. Using the back of a soup ladle and plenty of
elbow power, press the sauce through the sieve. This is a bit laborious,
but pour yourself a glass of sherry, put on some music and persist
until you have only skins and pips left in the sieve. Tip the sauce into
a clean jug and refrigerate.

Makes about 750 ml sauce.


Reprinted with permission of Scrumptious South Africa.
To visit Scrumptious South Africa’s blog, click here.



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