Spicy Plum Sauce

2.5 kg Plums (I used frozen)

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.