Plum Sauce
- 2 pounds of plums
- 1 1/4 pound light brown sugar
- 1/2 pint of the strongest vinegar
- Cloves
- Ground cinnamon
To two pounds of plums, take one pound and a quarter of light brown sugar, and half a pint of the strongest vinegar. Put the plums in a stone jar, make a syrup of sugar and vinegar, and pour it on the plums, hot to the point of boiling. Do this for two successive days; on the third day, let both the plums and syrup simmer, or boil, for twenty minutes in a preserving kettle; spice them according to your personal taste, with whole cloves and ground cinnamon. Then place them up for winter use.
Submitted by Oct 21, 2009
15 min 30 min 45 min
15 min 30 min 45 min