Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 3 kg plums or plums
- 1 ½ kg sugar
- 600 ml vinegar (red wine vinegar)
- 4 tablespoon salt
- 1 tablespoon cayenne pepper
- 15 carnation (s)
- 30 g iner, round
- 1 tablespoon pepper, ground
Print Recipe
Pin Recipe Instructions
- Rinse and stone the plums. Melt the sugar first and then let it caramelize. Add the plums and the remaining ingredients and cook everything in an open saucepan over a medium heat for two hours, stirring every now and then. Strain the plums through a large-mesh sieve or pass them through the “Flotte Lotte” (strainer) and pour them into prepared glasses or bottles while they are still hot. Close immediately.
- According to the recipe, the sauce has a shelf life of around three months, but in my experience it can be kept longer, i. H. until the next plum season.
- Tip: The sauce goes well with pan-fried foods, meat pies, carp, game and poultry.
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