Wondering what to do with those plums that are going soft towards the end of their life? How about making a chilli blueberry plum sauce? This recipe has the subtle flavour of blueberry added to it along with a decent chilli kick. A versatile sauce that works well as an addition to many dishes.
Preparation Time: 10 minutes / Cooking Time: 2 hours / Serves n/a
- 1 tsp (5g) ginger, ground
- 1 tsp (5g) allspice
- 1 tsp (5g) cinnamon, ground
- 1 tbsp (15g) white sugar
- juice of ¼ lemon
- 4 large, yellow flesh plums
- 2 tbsp (30g) blueberry jam
- 1 birds eye chilli, seeded & finely chopped
- Remove the skin and seeds from the plums.
- Put the plums into a small saucepan, place it onto the stove on a medium heat and stir/mush up the plums.
- Add the ginger, allspice, cinnamon, sugar, lemon juice, jam and chilli and stir.
- Once everything is combined, you should have quite a watery mixture.
- Reduce to a simmer and allow the sauce to reduce – you want to end up with a thick sauce, about a third of the volume you began with. This takes about 2 hours. Make sure you stir it occasionally to ensure nothing sticks to the saucepan or burns.
- Blend together the mixture with a stick blender or in a small food processor until you have a smooth, consistent sauce.
- Use the sauce straight away or allow it to cool before putting it into a jar/container and refrigerating. It will keep for up to 6 months in the fridge.
You can taste the sauce after step 4 and add additional sugar and spices to suit your own taste.
You don’t have to add in the chilli if you don’t like. Alternatively if you want it even hotter, throw in the seeds – it’s completely up to you.
This sauce goes really well with duck and Asian greens like bok choy but you can really use it with anything – I quite like it with a nice thick cut porterhouse steak.