While clearing out the freezer to make space for this autumn’s harvest, I came across a couple of bags of stewed damsons from last year’s gut. While racking my brain for some more unusual damson recipes, I did a Google search and found this recipe on Love and Olive Oil. The recipe was in typical American inaccurate slash annoying cup measurements and lacked any spices so I measured and added some spices and this is what I came up with. I am totally smitten with deep plumy red colour. It tastes like a cross between a fruity HP sauce (mmmmm, my favourite chip sauce) and a less spiced chutney. Apart from chips, I will be trying it with grilled dark meats and especially venison steaks. I need a trip to the supermarket then. Again.
Asian-Style Damson Sauce
Makes 4 small jars. 1kg damsons 1 small onion or half a large one, finely chopped 2 cloves garlic, finely chopped 1″ fresh ginger, peeled and finely grated 200g soft brown sugar 125ml cider vinegar 1 teaspoon salt tied into muslin – 3 star anise, 1/2 teaspoon black peppercorns, 3 dried hot chilies or 1/2 teaspoon chili flakes, 1/2 teaspoon schezuan pepper, 1/2 teaspoon fennel seeds Place the damsons in a large saucepan and add 100ml water. Cook for 15-20 minutes until very soft. Allow to cool a little then, wearing rubber gloves, pick out the stones. Alternatively, press the stewed damsons through a sieve and discard the stones. In the large pan with the de-stoned damsons, add the rest of the ingredients and bring to the boil. Simmer gently for about an hour, stirring frequently so the bottom doesn’t catch, until the sauce is thick and syrupy. It is not like a chutney so do not expect to be able to draw a line through it. Sterilise some small jars with vinegar proof lids. Using a funnel, fill the warm sterilised jars to within half a centimeter of the top of the jar and tighten the lids. Leave to cool entirely before labelling. Store for a couple of months before using and once a jar is open, store in the fridge and use within a month.