Ingredients
Plum Sauce
- 1000 grams satsuma plums, seeded and quartered
- 500 grams raw sugar
- 5 grams allspice berries
- 5 grams Whole Peppercorns
- 5 grams whole cloves
- 3 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/2 litre vinegar
- 40 grams ground ginger, (or 125g whole ginger, sliced in rings)
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Grind the allspice, peppercorns and cloves for 30 seconds on speed 9.
2. Add the plums and sliced ginger (if using) and chop for 10 seconds on speed 7.
3. Add the other ingredients and cook at Varoma temperature for 10 minutes on speed 1-2, or until Varoma temperature is reached.
4. Continue cooking for 20 minutes at 100 degrees on Speed 1, and then 10 minutes on speed 2 on Varoma temperature or until sauce is thick with the simmering basket on the lid to protect from splattering sauce.
5. Carefully turn the dial from speed 1 to 9 for 30 seconds to puree the sauce.
6. Pour into bottles and seal.
Plum Sauce
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
My House smells amazing!!! This is a fabulous sauce
amanda orsum gargula: I used blood plums. Great
Great sauce, makes a fantastic marinade for lamb ribs, soak overnight then bake in top of oven.
Very nice but a bit tart. Won't add as much vinegar next time
Love this sauce Gailsey and so does everyone I share it with. Thank you for converting it.
Makes approx 1 1/2 litres. I hope it tastes great. What does everyone put their plum sauce on?
I only have ground all spice - what do you think would be a good conversion?
The CWA recipe only has 25 grams of fresh ginger. I wish I had double checked that number before I made it. I think it would be a nice sauce if it didn't have 5 times the ginger in it.
Delicious.....I added white vinegar, apple cider and red wine vinegar to make the volume. It is really hearty with the red wine vinegar and had more depth. I had to cook it a little longer and I found it never actually reached varoma temp. I also put the varoma on top to stop the splattering. Worked a treat. I am still mopping up after having made plum jam last night and it did look like I had killed a pig......jam everywhere. Worth cooking with a glut of plums. Gourmet!
Great recipe but I too would halve for Thermomix cooking.
Leigh-Anne