Name: Damson and Basil Sauce
Ingredients: 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

There is only one creature that God has made that ever doubts Him. The sparrows doubt not. They sweetly sing at night as they go to their roosts, though they know not where tomorrow’s meal shall be found. The very cattle trust Him, and even in days of drought, you have seen them when they pant for thirst, how they expect the water. The angels never doubt Him, nor the devils. Devils believe and tremble (James 2:19). But it was left for man, the most favored of all creatures to mistrust his God.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains	British	Fresh herbs, Sauces	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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 <amdesjar@mb.sympatico.ca>
on Mar 9, 1998

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