A sweet and tangy sauce similar to chutney, delicious with roast pork or chicken. Muscadel was one of the first varieties of wine produced in South Africa after the arrival of Jan van Riebeeck in 1652. Muscadel is a staple in South African homes, so I feel very patriotic using it for this sauce.
Equipment
- 1 medium saucepan
Ingredients
- 700 g plums
- 750 ml muscadel
- 100 g sugar
- 20 ml Balsamic vinegar
- 2 cloves
- 2 star anise
- 2 Sticks cinnamon
- 1 thumb-sized piece of fresh ginger, peeled
Instructions
- Deseed the plums and cut them into small wedges.
- Add all the ingredients to a medium-sized saucepan and cook over moderate heat.
- Reduce the sauce by about two thirds and check the consistency.
- In essence, you're creating a syrup; as the reduction continues, it becomes thicker.
- If the sauce is thick enough to coat the back of the spoon, it is ready.
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