I really love fridge/ freezer jams. They’re easy to make and can easily preserve fruit that you’re on the verge of losing.
I found a pint of early (young) plums at the back of the fridge today. They weren’t quite on their last legs but it was clear they only had a day or two left before they’d be compost. This sauce only took a few minutes of active time (and about 40 minutes of cooking) to make and will last for weeks, or longer, in the fridge.
This quick plum sauce is tart and mildly spiced. Although it includes cayenne, it’s not specifically hot. It is tart and sweet and would be an ideal glaze for ham, spread on cured meat or BBQ chicken. It could also be a step-up from the dipping sauce the comes with egg rolls and serve as a good sauce for that or cold rolls. I’d also try it on top of chèvre, ricotta or brie.
MAPLE GINGER PLUM FRIDGE SAUCE – INGREDIENTS
2 cups plums
6 tablespoons maple syrup
Juice of 1/4 lime
Small pinch cayenne
Small pinch cinnamon
1 teaspoon freshly chopped ginger
MAPLE GINGER PLUM FRIDGE SAUCE – INSTRUCTIONS
The key to this sauce is to let it gently simmer (the plums will break down, as will the skins); the final results should be reduce by at least half of the original volume.
- Clean and pit the plums
- Place plums, maple syrup and lime in a pot and gently simmer for 10 minutes.
- Add cayenne, cinnamon and salt. Gently simmer for 15 minutes.
- Add ginger, simmer for 10 additional minutes.
- Taste. If it’s too sour, add additional maple. Don’t be afraid of leaving it somewhat tart as it will be a nice contrast if used as a glaze.
You’ll be able to tell that the sauce is done when it becomes considerably thicker and the simmer leaves small ‘ant hills’ after a bubble breaks the surface (i.e. it becomes thick enough to hold a small mound).