Recipe - Damson And Basil Sauce

One half ounce Fresh root ginger
4 One half pound Damson plums; pitted and
chopped
8 ounce Onions; chopped
4 ounce Currants; (about 2/3 cup)
One half ounce Whole allspice; (about 2
tbsp)
One fourth ounce Dried chilies
One fourth ounce Mustard seeds
2 One half cup White vinegar
1 cup Sugar
2 tablespoon Salt
1 lg Bunch of basil; chopped

Bruise the ginger by tapping with a meat hammer or rolling pin to separate
the fibres. Put the damsons and onions into a pan with the currants,
spices, and half the vinegar. Bring to the boil and simmer for 30 minutes.

Rub the pulp through a sieve and return to the cleaned pan. Add the sugar,
salt and remaining vinegar. Bring back to the boil and simmer for 45
minutes until thick and creamy.

Stir the chopped basil into the sauce and leave to cool a little. Pour the
sauce into warm, sterile jars. Cover and seal. Makes about 4 One fourth cups.

Excellent with roast poultry.

Formatted for MasterCook by Mardi Desjardins March 10, 1998

Recipe by: unknown British cookbook

Posted to MCRecipe Digest by Mardi Desjardins amdesjar@mb.sympatico.ca
on Mar 9, 1998