Now comes a very old recipe, I found the “bones” of this recipe in a cookbook from the victora times but have played around with it enough to be able to call it Farmgal Fruit BBQ Sauce and its fabulous on lamb or pork! and pretty tasty on chicken as well (does not work with duck), it does go nice in taco’s or mixed in with ground meat/veggies over rice
- 4 pds of plums-Pitted and in halfs
- 4 pds of heavy ripe roma Tomatos (or in a pinch, 1 large can of pasta sauce with two cans of tomato paste)
- 1 bottle of red wine (the regular size, and I try and go local if I can)
- 4 cups of chopped red onion
- 2 cups of dried black currents
- 1/2tbsp of ground pepper (might want to start with 1/4tbsp and see if you want more)
- 2 cup of dark brown sugar (or 1/2 molassies and 2 cup of white sugar), if you want sweeter, add 1/2 cup of brown sugar at a time.
- 1/2 cup of red wine vinager
- salt to taste-I put in about 1/4 of a tsp
- 1 tbsp of cloves (start with 1 tsp and see if you want more)
Ok, so you put your plums, tomato’s and currents in your big jam pot, add your wine, vinager, sugar and spices and simmer boil for 30 to 40 min, then take off heat, allow to cool just slightly and transfer into your blender, blend till smooth, then back into the pot and check your spices, might want to add a touch more pepper, salt etc. Then simmer to till its as thick as you like your BBQ sauce to be, as my tomato’s are for sauce , it only took another 30 min but the more juicy the tomato, the longer this will take, keep your heat low and simmering and dont’ forget to stir fairly often.
This is going to give you a sweet, tangy, fruity and yet a bit zippy BBQ sauce. Processed like normal for a hot water bath process for ten min. Makes 8 pints