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Plum Sauce Recipe

Published 4 September, 2007

At this time of year, we've got lots of of plums on the tree, and lots of veg in the garden, which makes a persuasive argument for stir fry with plum sauce.

I'm not going to bother with a stir-fry recipe here, apart from to say that you grab any veggies you've got and perhaps some cashew nuts or meat, and stir fry them. The plum sauce is what turns it into a really tasty tea.

Gluten free plum sauce recipe

8-10 plums, de-stoned and roughly chopped
Star anise
1.5 inches (4 cm) cinnamon stick
1 clove garlic, sliced
2 tsps red wine or spirit vinegar
White pepper

Put the plums into a pan and just cover with water. Add the garlic, star anise and cinnamon stick and bring to the boil. Boil for around 10 minutes (while this is going on you can get on with the usual veggie-chopping chopping marathon stir-fries always involve).

Remove the cinnamon and star anise. I repeat, remove the cinnamon and star anise. From personal experience, I can tell you it is well annoying to have to re-make your sauce having blended a load of wood into it.

Transfer the sauce to a blender - it's best to let it cool a little or it can sort of explode when you blend it, and you really don't want that to happen. Blend until smooth.

Put the sauce back in the pan and bring back to a simmer. Add sugar (2-4 tablespoons depending on the sharpness of your plums - just taste to check), 1/2 tsp of white pepper, a twist of salt and your vinegar.

And that's your gluten free plum sauce ready to go. Keep it on the simmer and pour it onto your stir fry when ready to serve.

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