Gluten-Free Food,Kiwi Style

SPICY PLUM SAUCE – Makes about 4 litres

3 kg plums (I use black doris)

3 onions, diced finely

1 ½ cup water

1 cup red wine vinegar

3 cups white vinegar

1.5kg sugar

3 cloves garlic, crushed

2 T salt

1 tsp cayenne pepper

2 tsp ground ginger

2 tsp freshly ground black pepper

2 tsp Chinese five spice

Weigh 3 kg plums and count out the plums. Combine the plums, onions and water in large preserving pan and bring to the boil. Simmer until the onions are soft (up to 15 minutes). Add the other ingredients to the pan, stirring until sugar is dissolved.  Simmer for 30 minutes.  Remove the plum stones (remember to count out), and puree in batches in a food processor.  Reheat the sauce and pour into hot sterilized bottles and seal.

Uses:

·      Use as a tomato sauce replacement ie for hot chips or in casseroles

·      Heat then pour over cooked meat as a dressing

·      Use as a marinade

·      Use as a dip for cooked chicken pieces