- 500 gram whole plums, quartered, stone removed
- 1/2 cup white vinegar
- 1/4 cup water
- 4 clove garlic, chopped
- 4 centimetre piece ginger, chopped
- 1/2 medium brown onion, chopped
- 1 teaspoon salt
- 2 small fresh red chillies, seeded, finely chopped
- 3 star anise
- 1 stick cassia bark or cinnamon stick
- 1/3 cup caster sugar
- 1In a large saucepan, combine all ingredients, except star anise, cassia bark (or cinnamon stick) and sugar; bring to the boil.
- 2Reduce heat; simmer, uncovered, stirring occasionally, about 15 minutes or until mixture is pulpy. Strain mixture through a fine sieve into large bowl; discard solids.
- 3Return plum mixture to pan with sugar and sauce. Tie cassia bark (or cinnamon stick) and star anise in muslin; add to pan. Stir over high heat, without boiling, until sugar dissolves.
- 4Reduce heat; simmer, stirring occasionally, about 1½ hours or until sauce is thick. Discard muslin bag.
- 5Spoon hot sauce into hot sterilised jars; seal immediately. Label and date jars when cold.
Store in a cool, dark place for one week before opening. Sauce will keep in a cool, dark place for up to six months; refrigerate after opening. It will keep for many months in the refrigerator.
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