Wild Plum Sauce
A simple, tart sauce made from wild plums to garnish meat. Yield: about 1.5 cups
Ingredients
- 1 lb wild plums washed
- Sea salt or kosher salt
- 1-2 Honey or sugar to taste (anywhere from 1-4 tablespoons depending on your personal tolerance for astringency, I suggest adding a tablespoon at a time until you like it)
- Filtered water as needed
Instructions
- Make the wild plum puree by heating the wild plums in the oven, or freezing them and thawing to loosen their flesh. Transfer the plums to a collander over a bowl to catch the juice. Allow the plums to cool for a bit until you can handle them, then mash with gloved hands, pressing the puree through the collander, mixing it with the plum juice. Aleternately, use a Squeezo-type food mill with a large enough hole at the end to accomodate the stones. Discard the pits and skin or save to make vinegar, compost, etc. Puree the plum mixture in a blender for a smooth consistency with the honey, sugar, and salt, or use a hand blender.
- The plum sauce should have the consistency of smooth tomato sauce, but should not be thick like ketchup. If needed, thin the sauce with a bit of water, or cook gently to thicken it if it's too thin. Double check the seasoning and adjust as needed, then serve or refrigerate. The puree will keep for a week in the fridge or longer in the freezer.