You may recall I made Shattah (Middle eastern hot sauce) to go with my Kabsa, I realise it was quite spicy and might be a bit too hot for some, so I thought it would be a good idea this time to provide a much gentler alternative.
I've been experimenting with a few sauce recipes, combining different elements to try and create something sweeter but still with a bit of kick. I think I've finally managed to nail it. Feel free to let me know what you think, I'm always open to suggestion.
This recipe definitely works best with sugar plums, however if plums are out of season you can use frozen ones as long as they still have their stones.
Plum stones contain pectin which naturally thickens the sauce during the cooking process.
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Yield: 3 cups
Hot n Not Sauce
- 1kg sugar plums, chopped and stones kept
- 250g sugar
- 500ml white vinegar
- 5 small red chillies
- 8g salt
- 2 star anise
- 2g ground ginger
- 3 fresh mint leaves
Place all ingredients in a saucepan. Stir over medium heat without boiling, until sugar has completely dissolved.
Increase heat and simmer 45 minutes, until plums have broken down and the mixture is pulpy.
Remove from heat and strain. Return strained mixture to stove and cook 10 minutes until thickened.
Store in sterilised jars in fridge for up to 12 months.
Servings: 38
Per serve: Calories 42; Carbohydrates 10g; Sodium 82mg; Sugar 9g
As this was a test round I only made a small quantity, but it turned out pretty amazing. Might add a bit more mint next time.
Decided to satisfy my sweet tooth next time, so watch this space...
Until then have a great day and stay safe.
I think it looks divine and I would love to try it.
It was, just keep the windows open as the vinegar tends to permeate the place as it evaporates
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