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Cerrar
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Ingredientes

Cost per recipe $6.57 view details
  • 1/2 ounce Fresh root ginger
  • 4 1/2 lb Damson plums, pitted and minced
  • 8 ounce Onions, minced
  • 4 ounce Currants, (about 2/3 c.)
  • 1/2 ounce Whole allspice, (about 2 tbsp)
  • 1/4 ounce Dry chilies
  • 1/4 ounce Mustard seeds
  • 2 1/2 c. White vinegar
  • 1 c. Sugar
  • 2 Tbsp. Salt
  • 1 lrg Bunch of basil, minced

Direcciones

  1. Bruise the ginger by tapping with a meat hammer or possibly rolling pin to separate the fibres. Put the damsons and onions into a pan with the currants, spices, and half the vinegar. Bring to the boil and simmer for 30 min.
  2. Rub the pulp through a sieve and return to the cleaned pan. Add in the sugar, salt and remaining vinegar. Bring back to the boil and simmer for 45 min till thick and creamy.
  3. Stir the minced basil into the sauce and leave to cold a little. Pour the sauce into hot, sterile jars. Cover and seal.
  4. Makes about 4 1/4 c..
  5. Excellent with roast poultry.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1193g
Calories 1386  
Calories from Fat 33 2%
Total Fat 3.89g 5%
Saturated Fat 0.61g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 14013mg 584%
Potassium 2024mg 58%
Total Carbs 324.16g 86%
Dietary Fiber 15.6g 52%
Sugars 288.14g 192%
Protein 9.86g 16%
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