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This sauce suits fatty meats including Duck and Goose.
Less than 30 mins
preparation time
10 to 30 mins
cooking time
Makes 1 large jar
Ingredients
30g/1oz unsalted butter
450g plums, stoned, chopped
5-6 tbsp light brown sugar
125ml/4fl oz ruby port
pinch freshly grated nutmeg (optional)
Preparation method
1.Melt the butter in a large pan over a medium heat. Add the plums and fry for 2–3 minutes, or until they begin to soften.
2.Stir in the sugar and cook for 4–5 minutes until the sugar begins to caramelise.
3.Stir in the port and simmer over a low heat for 3–5 minutes, or until slightly thickened.
4.Remove from the heat and stir in the nutmeg, if using. The sauce can be prepared and refrigerated for up to 24 hours in advance. Serve at room temperature.
Less than 30 mins
preparation time
10 to 30 mins
cooking time
Makes 1 large jar
Ingredients
30g/1oz unsalted butter
450g plums, stoned, chopped
5-6 tbsp light brown sugar
125ml/4fl oz ruby port
pinch freshly grated nutmeg (optional)
Preparation method
1.Melt the butter in a large pan over a medium heat. Add the plums and fry for 2–3 minutes, or until they begin to soften.
2.Stir in the sugar and cook for 4–5 minutes until the sugar begins to caramelise.
3.Stir in the port and simmer over a low heat for 3–5 minutes, or until slightly thickened.
4.Remove from the heat and stir in the nutmeg, if using. The sauce can be prepared and refrigerated for up to 24 hours in advance. Serve at room temperature.
