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Christmassy plum and tamarind sauce

Recipe from: 22 December 2010

Ingredients 10
Time 2 hrs
  • 60
    sultanas, roughly chopped
  • 16
    large, ripe red plums
  • 30
    pressed tamarind (a piece about the size of a matchbox)
  • 250
    white sugar
  • quill of cinnamon the length of your thumb
  • 5
    ground allspice, or 5 whole allspice berries
  • 2
    star anise
  • long strip of pared lemon rind
  • 30
    white wine vinegar
  • 500


40 mins
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.

Read more on: fruit

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