This sauce recipe came about by accident when I was
making Chinese plum sauce. I popped out into the garden to collect some
ginger and left fresh plums poaching on the stove. I got distracted with
a bit of weeding (gardeners will appreciate how this can happen). By the
time I came back inside the pot of plums had boiled dry and the kitchen
was full of smoke. Having promised guests pork and home made plum sauce
that evening, I decided to try making a Chinese-style sauce using
Jaboticaba jam I had in the pantry. Here is the resultant recipe. We
love it with both meat and vegetarian dishes or just as a dipping sauce.
● 2 cups Jaboticaba jam (see previous website recipe)
1 cup finely chopped/minced onion
1 cup water
1 teaspoon finely grated fresh ginger
1 clove freshly crushed garlic
1/4 cup rice wine vinegar or cider vinegar
1 teaspoon freshly ground coriander seed
1/2 teaspoon salt
1/2 teaspoon freshly ground cinnamon stick
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground cloves
Place all the ingredients in a saucepan over a
medium heat and bring to the boil.
Cover and reduce heat to low and simmer for about 30 minutes or until
the flavours infuse and the mixture thickens slightly.
Strain or puree (for a stronger flavour using with a stick blender) to
achieve a smooth sauce. Pour into sterilized jars and seal. This sauce
keeps for months in the pantry if unopened, but I store opened bottles
in the refrigerator. It can be served cold, but I prefer to warm it
prior to serving.