Plum Sauce

This recipe is from the Aunt Daisy Cookery Book No 5 (published around 1943).


1 kg red plums
1 ½ cups vinegar
½ cup brown sugar
1 teaspoon salt
½ teaspoon ground cloves
¼ teaspoon cayenne pepper (or ½ teaspoon paprika)
1 medium onion, chopped
2 cloves garlic, crushed (or 1 teaspoon ready crushed garlic)


  1. Put all the ingredients into a large saucepan so the pan is less than half full.
  2. Bring to the boil and boil steadily for 2 hours
  3. Strain through a sieve and pour into hot sterilised bottles
  4. Close the bottles with a cork or screw cap.



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