Ginger Plum Sauce
This is one of the few preserves we make every year. It is perfect on rich cuts of meat, like lamb chops or pork roast. It pairs well with a variety of cheeses. It also goes great in thumbprint cookies or on top of cheese cake.
Ingredients
5 lbs tart plums, we like the Stanley variety, stones removed
2 lbs sugar
1/4 lb fresh ginger, peeled and ground in a food processor
1 tbsp ground dried ginger
Method
- In a large pot combine all of the ingredients and cook until the plums are soft and broken down
- Blend with an immersion blender until smooth
- Continue cooking until the sauce has thickened
- Transfer to sterile jars and store in the fridge for up to 6 months
