PLUM SAUCE

plum sauce

There is nothing better than bringing out your own bottled sauce at the table and being able to state “this is a sauce I made with last years plums that fell off the tree…” hmmm…yes that would be nice, ¬†however, it’s not quite the case with this sauce.

These plums were bought for a photo shoot, the leftovers frozen and they were imported!!! (For magazine work we usually shoot in advance of the season, due to to publishing deadlines, so it’s quite often hard to use locally grown produce – I know it seems wrong, but that’s just how it is). So I had them in the freezer, all forgotten about – which is a major problem in my kitchen, what I can’t see doesn’t get used.

Miss Eliza 15 months, found them on one of her rummages (it goes like this: everything out of the freezer, now everything goes back in. Repeat), so we made plum sauce. It’s way easier than you think, you simply throw everything into a big pot and cook until pulpy. Simple as. Serve with pork tenderloins, roast duck breast, roast chicken, dumplings, spring rolls and burgers.

Comments (17)

 

17 Responses

  1. Jaymie says:

    How long does this sauce actually hold for? like expire. thanks

  2. Ingrid Opera says:

    Hi Jaymie, It will last for ever – well close to forever. The sugar and vinegar are natural preservatives so hopefully you would have used it well before ‘forever’

  3. Nikki says:

    Hi I made this Plum sauce today and had to toss it the 1/2 tspn Cayenne Pepper totally over powered all the other tastes I followed the recipie totally

    • Hi Nikki,
      Thanks for getting in touch. This recipe was adapted from a tried and tested recipe book in NZ called The Edmonds Cookbook Book. I also thought the original recipe of 1/2 tspn Cayenne pepper was overpowering (although I do like my plum sauce quite spicy) so I adjusted this recipe to 1/4 tspn. I found this worked for me. Would love to hear if anyone else found this the case also, as I will certainly make another batch and do some more taste testing. Thanks for letting us know your experience. : )
      PS: You didn’t read the recipe as 1 – 2 teaspoons by any chance?

  4. Jenny says:

    Is this recipe for plum sauce from the Nz Edmonds cookery book. I have been making it for years but have now lost my book! From memory I only put half amount of cayenne pepper.

  5. […] These plums were bought for a photo shoot, the leftovers frozen and they were imported!!! (For magazine work we usually shoot in advance of the season, due to to publishing deadlines, so it’s quite often hard to use locally grown produce – I know it seems wrong, but that’s just how it is). So I had them in the freezer, all forgotten about – which is a major problem in my kitchen, what I can’t see doesn’t get used. Credits: Easy Plum Sauce | FoodOpera […]

  6. Megan says:

    I just collected 5kg of plums off my Auntie’s tree and I found your recipe via google. I omitted the cayene, and added an orange peel, but c’est la vie, it’s all good. The sauce came out great. Thanks. I wonder if the original book in 1968 specified a larger quantity of cayene because perhaps the freshness (hence, pepperyness) of cayene wasn’t as good as it is today. Food transportation, packaging and storage methods have come along way? Just a thought.

  7. Gail says:

    Hi, how long does “cook until pulpy” take approx? I boiled mine for about half an hour but am worried it’s too runny. I saw someone else online boiled theirs for 3 hours! What would you recommend? The Edmonds book doesn’t give times either. Thx!

  8. shaz says:

    how long till I can use this sauice

  9. Anne says:

    I used the Edmonds recipe (to the letter) and the final product was incredibly vinegary, and far more than the 1.5 litres it was supposed to result in. Had to throw it out as it was inedible. Not sure what went wrong, but it did – spectacularly.

  10. Carolyn says:

    I love your honesty ladies when you said about the plums and the photo shoots

  11. Carolyn says:

    I love your honesty ladies when you said about the plums and the photo shoots
    Ps I haven’t already said that

  12. Robert Hurst says:

    I have been casting around for a recipe, and the basic recipe above re-appears many times on different sites. But just looking at it, I believe there must be something wrong. The 2.75 kg of plums, plus the 1.75 litres of vinegar, must come to something more than 4 litres! Then this somehow produces just 1.5 litres of sauce?? You would have to boil it for hours, to reduce its volume down to about 1/3! I suspect Anne (4 Feb) is right – I don’t know what all you others really did.

  13. Natala says:

    I made 1/3 of this recipe yesterday. My grandparents had a plum tree & grandma would make the most amazing plum sauce. My grandma has dementia so I can’t get the recipe from her, however I grew up with the Edmonds cookbook (what kiwi household doesn’t have one?!) and hoped maybe this was the recipe grandma followed. If this isn’t the same recipe, it’s not far off! I probably should have waited for my plums to ripen more as the sauce had quite a ‘bite’ to it. Still though it was amazing & my family love it! I found that a minute in the food processor gives the same result as pushing through a colander. Not sure why people are having issues with the cayenne pepper. I could only find extra hot cayenne pepper and used 1/4tsp but an extra 1/8tsp near the end of cooking adds the ‘kick’ that makes this sauce so delicious. Also, my local supermarket don’t sell mace, so I used nutmeg instead.
    Finally, instead of brown sugar I used molasses & artificial sweetener. Per cup of brown sugar you use 1Tblspn molasses and whatever amount of artificial sweetener is equal to one cup (in my case using liquid sweetener, it was 1Tblspn). I know many people dislike artificial sweeteners but they’re one of the most researched & tested food additives in existence. So that’s a handy tip to reduce the amount of sugar in this recipe to a minimum.
    Thanks for sharing!

  14. Rebecca says:

    … or the cayenne pepper you could get in 1968 was so old it didn’t do much any more. Likely, considering everything got shipped in then.

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