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Wild Plum Ketchup
Wild Plum Ketchup is a modern Fusion recipe for a classic spiced fruit and vinegar condiment made with wild plums that also makes and excellent base to Oriental and barbecue sauces. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Wild Plum Ketchup.
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Makes:
8 bottles
Rating: 
Tags : Wild FoodSauce RecipesVegetarian RecipesSpice RecipesFusion RecipesFusion Recipes
This is an excellent Asian-influenced sauce that can be used as a condiment, a base for sauces or a marinade. This ketchup really needs the tartness of wild plums but you can substitute a tart cultivar, such as damsons.
Ingredients:
4.5kg
wild plums, stemmed and with skins slashed
1.8kg sugar
1l white wine vinegar
1 tsp ground
cinnamon
4 whole
star anise
1/2 tsp freshly-grated
nutmeg
1/2 tsp ground cloves
Method
Add the plums and sugar to a pot. It's best if you do this in layers: begin with a layer of plums then a layer of sugar and keep going like this. Place over medium, cover and cook for 30 minutes. At this point stir the plum mixture with a wooden spoon. Continue cooking, stirring all the while for 15 minutes. During this time use the spoon to crush and mash the plums.
Take off the spoon and mash the mixture as best you can. Allow to cool until you can safely handle then press the pulp through a fine sieve. Use your spoon to press as much of the pulp through as possible. Discard any remaining pits and skins.
Add the pulp to a pan and add the vinegar and spices. Bring to a boil and cook vigourously, stirring all the while, until the liquid had reduced to about 4l. Remove the star anise then transfer into warmed and sterilized bottles or jars.
Process in a bath of boiling water for 10 minutes then allow to cool and store. This is best if allowed to mature for at least 2 weeks.
