Damson And Basil Sauce

Recipe Ingredients

1/2 oz	14g	Fresh root ginger
4 1/2 lbs	2043g / 72oz	Damson plums - pitted and chopped
8 oz	227g	Onions - chopped
4 oz	113g	Currants - (about 2/3 cup)
1		Allspice - (about 2 tbsp)
1/4 oz	7.1g	Dried chilies
1/4 oz	7.1g	Mustard seeds
2 1/2 cups	592ml	White vinegar
1 cup	198g / 7oz	Sugar
2 tablespoons	30ml	Salt
1		Basil - chopped

Recipe Instructions

Bruise the ginger by tapping with a meat hammer or rolling pin to separate the fibers. 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.

Source:
unknown British cookbook

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