Quick Plum Sauce

30oz. can black doris plums
1 ½ tablespoons cornstarch
1 onion
1 clove garlic
1 tablespoon oil
2 tablespoons Worcestershire sauce
¼ cup ketchup
¼ teaspoon cayenne pepper
1 tablespoon malt vinegar
1 teaspoon sugar

Drain plums, reserving the liquid. Remove the stones from plums and roughly chop flesh. Combine cornstarch with a quarter cup of reserved syrup. Set aside. Peel and finely chop onion. Crush, peel and mash garlic. Heat oil in a saucepan. Add onion and garlic and cook until onion becomes clear. Stir in plums, remaining syrup, sauces and cayenne pepper. Bring to the boil, reduce heat and simmer for 10 minutes. Stir in cornstarch mixture and cook, stirring until sauce boils and thickens. remove from heat. Stir in vinegar and sugar. Serve chunky, or puree in a blender or food processor if a smoother sauce is required.
Makes 4 cups.

February 11th, 2010

Posted In: Sauces & Accompaniments