1.5 litres Vinegar
1 kg Brown Sugar
2 tbsp Salt
2 cups Onion, finely chopped
3 cloves Garlic, crushed
1/2 cup Raisins
2 tbsp Soy Sauce
2 tsp Black Pepper
1 tsp each: Ground Cloves, Cinnamon, Ginger, Allspice, Cayenne Pepper
Put frozen plums into a preserving pan and heat gently until plums thaw (remove stones if still in). If you want you can put plums, onion and garlic through a food processor to make a but I find that they soften nicely during cooking and I give them a bit of a mash with a potato masher near the end. I like the sauce to be a bit chunky.
Add all other ingredients boil together for 2.5 – 3 hours until reduced to a pulp. Be careful as it can stick to the bottom towards the end. Pour into sterilised bottles and seal.
Makes about 10 x 250ml bottles.