Spiced Plum Sauce

Ingredients

Makes about 1.6 kg of sauce

10 Coriander seeds, crushed

4 whole cloves

3 star anise, crushed

1 cinnamon stick

570ml (2 1/2 Cups) red wine vinegar

1.4 kg red or purple plums, washed and chopped

1 small onion, chopped

3 large cloves garlic, chopped

450 grams brown sugar

Method

1. Tie the coriander, cloves, star anise and cinnamon is a muslin bag.
2. Place the bag of spices and all other ingredients except the sugar into a non-reactive pan
3. Bring to the boil and reduce to simmer for about 45 minutes, stirring occasionally.
4. Over a low heat add the sugar, stir continuously until dissolved, then simmer for another 45 minutes until the sauce is reduced to a heavy pulp.
5. Lift out the muslin bag, press it firmly against the side of the pan the get out all the flavor. Discard the bag
6. Remove the plum stones from the sauce. At this point you could strain the sauce for a smooth consistency but i just removed the stones.
7. return to a clean pan and simmer until it is think. Spoon into warm sterilised jars
8. Put the lids on, label the jars and store in a cool ry place.
9. Keep in the fridge once the jars have been opened.