Old Dani's Chinese Plum Sauce

Isn't plum the most beautiful colour? You could wear it. Actually I did at a few points during the process, as did the kitchen walls; it was a little sad wiping them down.

A big bowl of plums has been resting on the bench, waiting for this recipe. Yesterday we finally squeezed it into a space and there are 3 big jars of red sitting where the plums were. It's delicious, thanks Dani :)

The school asked us to bring a box of collage material next week, so while it simmered away I sorted through a tea chest of fabric scraps... and time slipped away until the faint smell of burning filtered through my fabric daydreams. Oops. A bit burnt on the bottom, but the burn hadn't tainted it so it was rescu-able.

~Chinese Plum Sauce~

8 cups plums, pitted, halved

1 cup onions, chopped

1 cup water

1 teaspoon ginger, minced

1 clove garlic, minced

3/4 cup sugar

1/2 cup rice vinegar or cider vinegar
1 teaspoon coriander, ground

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon cayenne pepper

1/4 teaspoon cloves

*In large saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat; cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes.

*Press through sieve and return to pan; stir in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves.Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes.

*Fill and seal jars.Makes about 4 cups

I doubled the garlic and ginger :)

For more food inspiration go visit Dani at http://www.thekitchenplayground.com/

Sweet Chilli Sauce

This recipe is from a Charmaine Solomon's Gourmet Barbeque book; I add more sultanas. It's sweet and hot enough to zing but not hot enough to burnyour tastebuds off. I've been making it for a long time and I love it; we made another batch this week. I like it with lime over chicken and prawns. And snags and chops. And mixed with sour cream on anything.

~Sweet Chilli Sauce~

250g fresh red chillies

750g sugar

750ml white vinegar

400g sultanas

3 garlic cloves, crushed with salt (below)

1 tab salt

1 tab finely grated fresh ginger

*Split the chillies lengthwise and discard seeds and membrane (unless you like it hot).

*Chop the chillies roughly, then place in a food processer or blender with enough vinegar to cover. Blend till fine.

*Place all ingredients in a large saucepan and bring to the boil. Simmer gently until the sultanas are very soft and the sauce has thickened.

*Cool then puree with FP or a hand blender (or rub through a seive if you like smooth sauce).

*Pour into sterilised jars and seal.