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PrintDAMSON SAUCE
Makes :
10 Cups
Preparation Time :
Cooking Time :
Preparation Method :
- Wash the damsons and put into a pan with the onions, vinegar and salt, together with the cinnamon, ginger and allspice berries tied in muslin.
- Simmer for about 45 minutes, stirring from time to time to break up the flesh of the damsons.
- Remove the bag of spices, then rub the mixture through a sieve or puree in a blender or food processor.
- Return to the rinsed pan, add the fructose and simmer for a further 45 minutes or until the sauce is a thick pouring consistency.
- Pour into heated jars and seal while hot. Allow to mature for 1 to 2 months before using.
- Serve with roast meats.
INGREDIENTS
- 4 kilograms damsons
- 750 grams onions, peeled and chopped
- 1 liter vinegar
- 50 grams salt
- 2 tablespoon ground cinnamon
- 30 grams root ginger, bruised
- 2 tablespoon allspice berries
- 300 grams fructose
4 comments for “Damson Sauce”
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