Damson and Basil Sauce
- 1/2 oz Fresh root ginger
- 4 1/2 lb Damson plums; pitted and
- -chopped
- 8 oz Onions; chopped
- 4 oz Currants; (about 2/3 cup)
- 1/2 oz Whole allspice; (about 2
- -tbsp)
- 1/4 oz Dried chilies
- 1/4 oz Mustard seeds
- 2 1/2 c White vinegar
- 1 c Sugar
- 2 tb Salt
- 1 lg Bunch of basil; chopped
Bruise the ginger by tapping with a meat hammer or rolling pin to separate
the fibres. Put the damsons and onions into a pan with the currants,
spices, and half the vinegar. Bring to the boil and simmer for 30 minutes.
Rub the pulp through a sieve and return to the cleaned pan. Add the sugar,
salt and remaining vinegar. Bring back to the boil and simmer for 45
minutes until thick and creamy.
Stir the chopped basil into the sauce and leave to cool a little. Pour the
sauce into warm, sterile jars. Cover and seal. Makes about 4 1/4 cups.
Excellent with roast poultry.
Formatted for MasterCook by Mardi Desjardins March 10, 1998
Recipe by: unknown British cookbook
Posted to MC-Recipe Digest by Mardi Desjardins
on Mar 9, 1998
the fibres. Put the damsons and onions into a pan with the currants,
spices, and half the vinegar. Bring to the boil and simmer for 30 minutes.
Rub the pulp through a sieve and return to the cleaned pan. Add the sugar,
salt and remaining vinegar. Bring back to the boil and simmer for 45
minutes until thick and creamy.
Stir the chopped basil into the sauce and leave to cool a little. Pour the
sauce into warm, sterile jars. Cover and seal. Makes about 4 1/4 cups.
Excellent with roast poultry.
Formatted for MasterCook by Mardi Desjardins March 10, 1998
Recipe by: unknown British cookbook
Posted to MC-Recipe Digest by Mardi Desjardins
on Mar 9, 1998
