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Categories:
ripe red light brown sugar apple cider vinegar port wine red wine garlic shallots cinnamon sticks ginger ground allspice ground mace ground nutmeg ground cloves salt cayenne pepper bay leaf
Viewed: 45 - Published at: 6 years agoIngredients
- 9 cups ripe red or purple plums, stoned
- 1 1/2 cup light brown sugar, packed
- 1 cup apple cider vinegar
- 1/2 cup port wine
- 1/2 cup dry red wine
- 2 whole garlic cloves, chopped
- 2 shallots, chopped
- 2 cinnamon sticks
- 1 tsp fresh ginger, grated
- 1/2 tsp ground allspice
- 1/2 tsp ground mace
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 tsp fine sea salt
- 1 tsp cayenne pepper
- 1 bay leaf
Method
- Place the plums ina nonreactive saucepan with the sugar, vinegar, and wine. Bring the pot to a simmer over med-low heat. Add the shallots and garlic. Simmer for 5 minutes and add the remaining ingredients. Continue to simmer until the sauce begins to thickent (20-25 min). Remove the bay leaf andcinnamon sticks. Transfer the catsup to blender or food processor and puree until smooth. Allow the catsup to cool in the refrigerator. The natural pectin will thicken the sauce. Catsup may be served warm, cold or at room temp.
