Side Pannel
Damson and Basil Sauce
Ingredients List
- 1/2 oz Fresh root ginger
- 4 1/2 lb Damson plums; pitted and
- -chopped
- 8 oz Onions; chopped
- 4 oz Currants; (about 2/3 cup)
- 1/2 oz Whole allspice; (about 2
- -tbsp)
- 1/4 oz Dried chilies
- 1/4 oz Mustard seeds
- 2 1/2 c White vinegar
- 1 c Sugar
- 2 tb Salt
- 1 lg 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 4 1/4 cups.
Excellent with roast poultry.
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 4 1/4 cups.
Excellent with roast poultry.
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