Woozy Sauce

This recipe, inspired by Mark at Self Sufficient Me, truly lives up to its reputation as the best homemade Worcestershire sauce around. After years of toying with the idea, I finally seized the opportunity this season, thanks to a bountiful plum harvest.

During the hectic plum-picking season, I didn’t have the time to process all of my fruit. Instead, I prepared for a future preserving day by washing, destoning, and freezing the plums in 500g bags.

When the time finally came, I followed Mark’s recipe, and the result was absolutely worth the wait. This recipe yields approximately 5 litres of sauce with an impressive shelf life, though it’s so delicious, it might not last that long!

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Ingredients

4 Kilograms Plums, preferably homegrown or organic

4 Litres Brown vinegar

4 Cups Treacle

400 Grams Brown sugar

4 x Chilli (I used a hot variety, but you can use mild or leave out completely)

1 x Garlic bulb roughly chopped

1/2 Cup Fresh ginger, Grated

1 Teaspoon Salt

1 Teaspoon allspice powder or 5-spice powder

1 Teaspoon Ground nutmeg

1 Teaspoon Ground cloves

1 Teaspoon Ground black pepper

1 Teaspoon Ground turmeric

Method

1. Wash plums and remove stems and stones.

   
   

2. Place all ingredients into a large saucepan. Bring to the boil, lower the heat, and simmer for about 60 minutes.

   
   

3. Strain through a fine sieve into another container. For a thicker sauce, use a sieve with larger mesh holes. (I put my sauce through my moulie with the finest strainer)

   
   

4. Return to the heat and bring to the boil.

   
   

5. Pour into bottles, screwing lids on firmly and allow to slowly cool and seal. Store for 2 weeks before using to allow the sauce to mature in taste.

I gifted a few bottles, and it has been a huge success. Luckily, I have more plums frozen and will get another batch made this weekend.

The remainder of the first batch after one day. Another batch is a must!