This is a wonderful sauce for any kind of venison, but it's also great for bbq instead of tomato ketchup. It's especially good with beef. I got the recipe from a friend who is a passionate hunter.
- Wash and halve the plums and remove the pits.
- Peel and slice the shallots.
- Roughly grind peppercorns and coriander seeds with mortar and pestle.
- Peel and thinly slice garlic cloves.
- In a large pot, heat oil and saute the shallots until translucent. Add salt.
- Add honey, red wine, pepper and coriander, bay leave and cinnamon stick, bring to a boil and add plums.
- Reduce heat and gently simmer for about 20 minutes until ketchup gets a jam-like consistency.
- Remove bay leave and cinnamon stick.
- Add horseradish and purée in a blender or with an immersion blender.
- Fill hot into prepared canning jars and store in a cool place for up to 3 months.
This is a wonderful condiment! Mine turned out more like a chutney, I think my plums where very sour and had a lot of pectin but the taste is absolutely marvelous. I halved the recipe and used prepared horseradish at the end, it yielded exactly one 8oz mason jar. I served it on a cheese tray, excellent! Made for the "More than Sauerkraut and Dumpling" event at the German Forum.