Prep 15 mins
Cook 30 mins
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.
- 1 lb plum
- 1 lb shallot
- 1 teaspoon black pepper
- 1 teaspoon coriander seed
- 3 garlic cloves
- 1 tablespoon vegetable oil
- 2 teaspoons salt
- 3 1⁄2 ounces honey
- 1⁄2 cup red wine
- 1 bay leaf
- 1 cinnamon stick
- 5 tablespoons horseradish, ground
- 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.