Damson and basil sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | ounce | Fresh root ginger |
| 4½ | pounds | Damson plums; pitted and chopped |
| 8 | ounces | Onions; chopped |
| 4 | ounces | Currants; (about 2/3 cup) |
| ½ | ounce | Whole allspice; (about 2 tbsp) |
| ¼ | ounce | Dried chilies |
| ¼ | ounce | Mustard seeds |
| 2½ | cup | White vinegar |
| 1 | cup | Sugar |
| 2 | tablespoons | Salt |
| 1 | large | Bunch of basil; chopped |
Directions
Bruise the ginger by tapping with a meat hammer or rolling pin to separate the fibres. Put the damsons and onions into a pan with the currants, spices, and half the vinegar. Bring to the boil and simmer for 30 minutes.
Rub the pulp through a sieve and return to the cleaned pan. Add the sugar, salt and remaining vinegar. Bring back to the boil and simmer for 45 minutes until thick and creamy. Stir the chopped basil into the sauce and leave to cool a little. Pour the sauce into warm, sterile jars. Cover and seal. Makes about 4¼ cups.
Excellent with roast poultry.
Formatted for MasterCook by Mardi Desjardins March 10, 1998 Recipe by: unknown British cookbook Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@...> on Mar 9, 1998