Summary

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

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Instructions

1. 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.
2. 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.
3. Tip: The sauce goes well with pan-fried foods, meat pies, carp, game and poultry.