*  Exported from  MasterCook Mac  *
 
                            Plum and Chile Sauce
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauce                            Canned
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/4  pounds        dark purple-skinned plums (e.g. Stanley) -- skinned
 & seeded
    4                    habaneros*
  350      milliliters   red wine vinegar
    1      teaspoon      salt
    6                    cloves
    3      tablespoons   sugar (3-6, to taste*)
    1      tablespoon    gingerroot -- minced*
                         clean glass bottles with vinegar proof
                         caps
 
 
   1. Quarter the plums and remove the stones
   2. Remove the stalks, veins and seeds from the chiles and roughly chop
 the  flesh (*leave seeds in!) .
   3. Add all the ingredients except the sugar to a non-aluminium pan. Bring
 slowly to the boil and simmer gently for 45 minutes.
   4. *Puree in blender.
   5. Wash out the pan and return the sieved mixture and the sugar.
   6. Bring back to the boil and simmer until thick - about another 30-45
 minutes.
   7. To test if the sauce is ready spoon a little on to a cold saucer and
      leave for half a minute. If the sauce is runny or if a lot of vinegar
      separates out then the sauce is not yet ready and needs further
      cooking. If the sauce stays in a little mound then it is ready.
   8. Take the sauce off the heat, cover and let cool a little.
   9. Put the clean bottles into a cold oven. Heat the oven to it’s lowest
      setting and warm through the bottles.
  10. Pour the sauce through a funnel into the bottles.
  11. Loosly cover the bottles and place them in a pan of warm water. Bring
      the water gently to the boil and simmer for 30 minutes. Do not skip
      this process or the contents of the bottles may not be sterile and
      could start fermenting.
  12. Remove the bottles from the water bath and tighten the caps.
  13. When the bottles are cool, label them and store in a cool dark place.
  14. The sauce will be ready in a month and will keep for up to a @@@@@
 
 
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 Per serving: 178 Calories; 8g Fat (27% calories from fat); 2g Protein; 45g
 Carbohydrate; 0mg Cholesterol; 2231mg Sodium
 
 NOTES : *My changes.