This sauce is amazing! Chilled in the fridge,it works as an accompaniment to cold meats or pies, but equally if you pour a jar of it into a casserole and add some water and a few chicken breast fillets, it makes a very quick, satisfying and tasty mid-week dinner served with rice and some steamed pak choi.
It’s got lots of goodies in it, but the method is simplicity itself. I think it would make a really acceptable hand-made gift for a suitably deserving recipient!
- A medium sized casserole, or a stovetop method works well too, as long as you keep it on a really gentle heat.
- some sterilised jars
- A large carton of plums (mine came to 680g when I weighed them today), de-stoned, and cut into quarters
- 3 star anise
- 1 red chilli, deseeded and finely chopped
- 2-3 cloves of garlic finely sliced
- 1 cinnamon stick, broken in two
- teaspoon of five-spice powder
- 1 tablespoon of oil
- 2 tablespoons of soy sauce
- 2 teaspoons of honey (or to taste)
- Into your casserole put everything except the honey and soya sauce
- Season with salt and pepper
- Cover, and put into the oven at 160 for 45 minutes
- After the 45 minutes, take it out, give it a gentle stir, and add the honey and soy sauce.
- Take a spoonful, let it cool slightly, then taste it – careful – It will be hot!
- Adjust the seasoning to your taste
- Return it to the oven, uncovered this time, for an further 30 minutes until it’s reduced a little.
- Pour carefully into sterilised jars, seal immediately and once cool, transfer to the fridge.
- This can also be frozen at this stage, in usable portions, for future use.
- I got two jars out of this recipe today – one slightly larger ( 370g) than the other( 240g)