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LOCATION: Recipes >> Sauces >> Plum Sauce 02

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SPICY PLUM SAUCE

3 kg blood plums, stoned
6 cups sugar
7 1/2 cups white vinegar
3 teaspoons salt
1 teaspoon caynne
1 teaspoon whole allspice
1 teaspoon whole cloves
1/2 cup grated root ginger

Place all in a large saucepan and simmer on low heat, uncovered,
for 2 hours. Rub through a sieve, then bottle.

Note: Blood plums are a type of Japanese plum with firm red flesh.
The plums should be halved and the stones removed before weighing
them.

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