Homemade Plum Sauce Recipe.

This sauce can be made and used with many different proteins or stir-fry dishes. It's a very simple and easy recipe to follow, and can be stored in the fridge for 1-2 weeks (ensuring the container which is being used is properly sterilised).

For the wine I used a good quality Merlot, it has a lower tannin count than other more full bodied red wines such as Cabernet or Sauvignon. The tannin in wines are what give the wine the bitter and woody puckering sensation. With less tannin in the Merlot, it allows for the fruity essence of the wine to be more present, making it perfect for the sauce. 

Ingredients 

• 12 Ripe Plums (skin and seeds removed)
• 2 Granny Smith Apples or any dessert apple (peeled and cored)
• 2 tsp Lemon Juice
• 1/2 tsp Salt
• Juice of one Orange
• 1-3 tbs Sugar (Depending on the sweetness of the plums and apples add sugar accordingly)
  
• 200 ml Water 
  
• 20 ml Red Wine (fruity wine works best - optional)  

Method 

1. Place a medium to large sauce pan on a high heat and allow to heat up, once hot add in your wine if you chose to add the wine (this just burns off some of the alcohol).
2. Add your peeled and cored apples as well as your peeled and pitted plums which you have cut into medium size pieces. 
3. Allow to cook in the wine till it becomes some what sticky.
4. Add your sugar, lemon juice, orange juice and salt, and allow to reduce once more to a stick consistency. 
5. Next add your 200 ml of water and turn the heat down to a simmer. Once the apples are soft place mixture into blender (or simply use a hand blender) and blend until smooth. 
6. To ensure there are no impurities, pass through a sieve once and place back into the pot and onto a medium heat ( unless you are happy with the consistency).
7. Allow to reduce down till it coats the back of a spoon and is at a correct sauce consistency.  
8. Allow to cool before placing into storing containers and then place into fridge until needed. 

Edited by: Monique Boaventura

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