Asian plum sauce
In summer, plums can be picked ripe straight from the tree and fortunately cost very little. It's the perfect time to make some homemade Asian plum sauce. Use as a dip for spring rolls or baste chicken pieces as they roast. Makes 500mls.
- Place all ingredients except the cornflour into a non-aluminium saucepan. (ensure ginger is grated and stones are removed from the plums.)
- Bring to a gentle simmer, stir and cook for 20 to 25 minutes until mixture becomes a pulp. Sprinkle cornflour paste into the pulp 2 to 3 minutes before removing from the stove.
- Scrape into a food processor and process until smooth. Push the sauce through a sieve into a clean container. Cool, then cover and refrigerate for up to 1 month.
- If you wish to make a big batch or give to friends, preserve longer by bottling. Pour sauce into sterilised jars, seal and gently boil in a covered deep saucepan for 25 to 30 minutes. Remove and allow to cool. Label and date.