I am not the most organised person in the kitchen, so it is quite common to find unlabelled jars and containers of foodstuffs in the fridge. With the shelves bulging with leftover things from the holiday season, it has been easy to confuse similar coloured foods. What I thought was left over summer pudding juice to put on my yoghurt, was actually spicy plum sauce! It was quite a shock to the taste buds but tasted okay with the addition of the berry juice.
I have been on a mission to find the best tasting plum sauce recipe. The recipes so far have been smooth in texture. I may try a chunky one before the end of the season. I am not much of a fan of eating fresh plums other than in fruit salads but I love cooking with blood plums. Their colour is so deep and rich.
Plum Sauce 1 was a lovely colour. The BW didn’t like it, I think I put in too much vinegar. It went well with duck breasts.
(PS This sauce has improved with age.)
Plum sauce 2 has more Asian flavours. This is our favourite.
The sauce ended up quite reduced which has made it a good dipping sauce but also works well if thinned out a little with water. We had it with roasted pork belly (how decadent!). I always cook pork belly Bill Granger’s way. It cooks for long time so the meat just falls apart and the fat is rendered off.
So, after making two savoury sauces, I tried a sweet plum sauce.
Plum Sauce 3 sweet produced a deep colour that tempts you to eat it. The taste is almost like berries. I think it would go well with steamed puddings or maybe pancakes( Shrove Tuesday coming up!)
I carefully placed these in different places in the fridge for later labelling. But of course that didn’t happen so now there are 3 types of sauce all looking much the same!
As long as the blood plums are still in season I will continue to try out different recipes but will make sure I label them! Even the beetroot I pickled is the same colour!
