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abundance of plums again...bottled next email


Plum Sauce
Yields about 1 ? pints (good 5 cups)
 
4 lb. dark plums
8 oz. onions
4 oz (scant 1 cup) sultanas (golden raisins)
2 teaspoons each allspice, peppercorns, and mustard seeds
? teaspoon cayenne pepper
? oz root ginger (1-inch piece ginger root), bruised
1 pint (2 ? cups) brown malt vinegar
2 tablespoon (2 ? T) salt
8 oz (1 1/3 cups) soft brown sugar
 
Wash the plums and chop them. Peel and chop the onions. Place plums and
onions in the cooking plan with the sultanas, spices and half the
vinegar. Bring to the boil then simmer gently for 30 minutes, or until
the plums are soft and pulpy. Rub the contents of the pan through a fine
sieve. Return the sauce to the rinsed plan. Add the remaining vinegar,
salt and sugar. Bring to the boil, stirring until the sugar is
dissolved. Simmer stirring occasionally, for about 1 hour or until the
sauce is beginning to thicken. Pour the hot sauce into hot clean bottles
and seal at once.


Layered Drunken Fruit
 
Layered Drunken Fruit can be made with one or many fruits and any type
of colorless liquor you prefer. Experiment according to your personal
taste. Serve alongside cakes and baked puddings or in a compote dish to
complement butter cookies.

 


Cherries
Slightly underripe apricots
Nectarines
Grapes
Firm raspberries
Peaches
Plums
Blackberries
Blackberries
Blueberries
Cranberries
Clear or white liquor or liqueur such as rum, gin, vodka, or anisette


 
 
 
In a sterilized wide-mouth quart jar, pack any combination of the fruits
listed. (Avoid citrus fruits and fruits that turn brown, such as
bananas.) Slice the larger fruits. Layer slices and berries by color.
Cover each layer with the liquor or liqueur; use the same kind for the
entire jar. After each addition, cap the jar tightly.

 
Once the entire jar has been filled, let it sit undisturbed for three
days before serving. It will keep three months, but bear in mind that
the fruit gets stronger (or drunker) each day. At three months, a few
good bites may make you tipsy. Makes 1 quart.


Plum and Peach Chutney
 
This hearty chutney complements any curry dish, no matter how hot, as well as leg of lamb, crown pork roast, and meat stews.
 


1 ? lbs plums, peeled, pitted and   
chopped.
1 lb peaches, peeled, pitted and chopped.
? lb tart apples, peeled, pitted and chopped.
? lb yellow onions, peeled, pitted and chopped.
? lb purple onions, peeled, pitted and chopped.
1 cup golden raisins
2 cups cider vinegar
1 1/4 cups sugar
1 ? teaspoons minced fresh turmeric or gingerroot
? teaspoon ground allspice
? teaspoon ground cloves
? teaspoon ground ginger
1 teaspoon salt
? teaspoon cayenne pepper
 
Combine all ingredients in a 32-quart pot over high heat. When the
mixture boils, partially cover it and reduce the heat to medium. Cook
until thickened  45 minutes to 1 hour. Stir often to prevent sticking.

 
Ladle the chutney into three sterilized, still-hot pint jars. Wipe rims
and cap immediately with still-hot lids, plus rings. Process for 10
minutes in a boiling water bath. Makes 3 pints.

Bonnie Zone 7/7 ETN

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