My new favourite condiment for everything! This is a little spicy, sweet, tangy and fruity and thankfully requires very little attention other than the odd stir to keep it from sticking. Using the fall fruit and vegetables just makes me happy. This made about seven pints of sauce.
2 kg plums, pitted and halved
1 litre blueberries
3 celery sticks diced
four medium onions peeled and diced
6 garlic cloves peeled and crushed
1 orange zest and juice
100 ml maple syrup
1 tablespoon instant coffee or cocoa powder
1 1/2 teaspoons salt
1/2 teaspoon ground white pepper
1 tablespoon smoked paprika
1 1/2 teaspoons dried hot peppers
1 1/2 teaspoons mustard powder
1 tablespoon Spike seasoning
1 teaspoon ground cumin
600 ml cider vinegar
550 g light brown sugar
Put all the ingredients in a large stainless pot and stir. Bring to a boil and then simmer for an hour, stirring occasionally. Blend the sauce with an immersion blender until nice and smooth. Bring it back to a gentle boil and cook until the sauce has thickened. It took a couple hours for me to be happy with the consistency. I put the sauce through a food mill with the smallest mesh to get out all the blueberry seeds & celery fibre.
Prep eight 500 ml jars and lids. Process in a water or steam canner. Label and store in a cool dark place. I had a couple not seal very well, so they are in the fridge for Saturday's big bbq and corn fest! Can't wait.
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