| 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 | T | Salt |
| 1 | Bunch of basil, chopped | |
| minutes. |
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 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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Nutrition (calculated from recipe ingredients)
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Calories: 1431
Calories From Fat: 53
Total Fat: 6.4g
Cholesterol: 0mg
Sodium: 14724.7mg
Potassium: 2873.1mg
Carbohydrates: 366.3g
Fiber: 24.2g
Sugar: 287.6g
Protein: 18.9g