A very tasty plum sauce for meat and poultry
Made from plums, this sweet and sour, piquant sauce with a fruity aroma pairs perfectly with meat and poultry.
This original sauce is a great alternative to standard tomato-based sauces, and it's quite easy to prepare in season, as all the ingredients are readily available.
Follow the recipe with step-by-step photos to make the sauce quickly and easily, and achieve the desired result.
Cooking time: 30 min. Yield: 4 servings.
Products:
- plum - 600 g;
- sugar - 2 tbsp;
- salt - 1/3 tbsp. salt;
- khmeli-suneli - 1/2 tbsp. l.;
- allspice or black pepper - 5 peas;
- hot pepper - to taste;
- garlic - 1 clove;
- parsley - 1/2 bunch;
- cilantro - 1/2 bunch.
How to make plum sauce
For the sauce, take blue, not-so-ripe plums (so they have a sweet-tart flavor) and wash them. If the pits are easy to remove, remove the pits. If the pits are difficult to remove, you can leave them in for now.
Place the plums in a saucepan, adding enough water to completely cover them. Cook for 15 minutes, taking care not to let them boil vigorously. When the plums have softened, remove them from the heat. Remove and discard the pits (if you haven't removed them beforehand), and strain the cooked plums through a sieve. This will create a smooth plum puree.
Once all the stewed plums have been mashed, add salt and granulated sugar to the resulting plum puree according to the recipe.
Finely chop the parsley and cilantro.
Crush the garlic and add it to the chopped herbs. Add khmeli-suneli and ground pepper. Finely chop a piece of hot pepper. A little heat in the plum sauce with the meat is a nice touch. If you don't have fresh hot pepper, you can substitute it with ground red pepper. Add hot pepper to taste. Mix all the prepared spices and grind them together in a mortar.
Pour the ground spices from the mortar into the future plum sauce. Place over the heat and simmer the plum sauce for 5-7 minutes.
Bon appetit!