Plum Sauce

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Plum sauce is one of those additions to a meal that can either lift it into the realms of gourmet, or drown it in a sickly pink paste. Most store bought preparations fall into the latter category.

It’s best made at home with fresh satsuma plums, but this calls for an effort that most busy cooks don’t have the time to expend, so I’ve created a quick and easy sauce which, while still only an imitation of the real thing, is streets ahead of the bottled variety.

Sift one tbs of plain flour* into a small saucepan and add half the grated rind plus all the strained juice of one lemon. Mix well.

Whisk into this 1 tbs Worcestershire sauce, 1 tbs tomato ketchup and half a cup of 50% red wine, 50% water.

Put the pan on a medium heat and, as the sauce warms up, add 2 tbs of plum jam (jello), preferably one without additives, and bring the whole thing to the boil while stirring. Turn of the heat and allow the sauce to cook.

If it seems a little too thick at this stage, add a bit more water.

* You can use any kind of starch here, including rice flour, cornstarch, potato flour and so on. It works very well with leftover mashed potato, for instance.