Sauce (blue) plums

Submitted by enr on 19 Jun 2011
3 kg ripe plums or ordinary, ripe red plums
1.5 kg sugar
600 ml vinegar - red wine or raspberry
1 tbsp cayenne or chili finely shredded
15 cloves
1 small piece of ginger, grated or 30 g powdered
1 tbsp pepper
4 tbsp salt
Plums are washed and cleaned of stones. Caramelized sugar in a large saucepan, when it obtains a nice medium brown, put the plums and all the other ingredients. Boil over medium to low heat for about 2 to 3 hours. Stir periodically. Finally passes through grate or pureed. Still boiling, the sauce was filled into jars with screw and leave to cool. consumed and cold and warm. * The sauce is ideal for: cold meats - rostbiyf and washers roast of any kind, but also to warm game birds, Wiener schnitzel, cutlets natur, breaded chicken nuggets, breaded cheese, river fish, meat pates, steaks, chops. * Durability - until the next season.
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19 Jun 2011


Today I visited a friend who served me this sauce breaded chicken schnitzel. Just a dream! It completes the stocks of Miona year. The sauce has done exactly this recipe from the Internet. Enjoyed a raspberry vinegar. I have no words to describe how much I liked this sauce, I can only strongly recommend it.