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Smoky Plum Barbecue Sauce
Sauce up your barbecue with this fantastic fruity version of the classic American condiment. Delicious with sausages and burgers and really, really good with pulled pork.
1 comment
Ingredients
- 3 shallots
- A splash of olive oil
- Sea salt
- Freshly ground pepper
- 350g plums
- 2 garlic cloves
- 1 chilli
- 1 cinnamon stick
- 3 cloves
- 75ml cold water
- 2 tbsp smoky tomato ketchup
- 1 tbsp honey
- 2 tbsp cider vinegar
Method
1. Peel and finely chop the shallots. Warm a splash of oil in a small pan over a low heat. Add the shallots. Season. Fry for 10 mins till the shallots are soft and glossy but haven’t picked up any colour – stir often and reduce the heat if they start to brown.
2. While the shallots cook, stone and roughly chop the plums. Peel and crush the garlic. Deseed and finely chop the chilli.
3. Add the plums, garlic and chilli to the pan. Chuck in the cinnamon stick and cloves. Pour in 75ml water, along with the ketchup, honey and vinegar. Give it a good stir. Cover and bring to the boil.
4. Turn the heat down and simmer for 15 mins till the plums have broken down to make a thick sauce. Remove from the heat and leave to cool.
5. Lift out the cinnamon stick and cloves. Use a hand-held blender to blitz the cooled sauce in the pan or ladle it into a small processor to blitz (or leave it chunky). Taste and add more salt, pepper or honey if you think it needs it. You can serve this sauce straight away, or store it for a few days in the fridge.
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Witchykitchen
Great tasting sauce, would be 5* except had to guess quantity of water to add, as not on ingredients list, luckily experienced sauce/chutney maker could guess at quantity needed. Less experienced person would get half way through and may struggle