Fruit Sauce for Game

Ingredients

• 1 lb. red plums or damsons
• I lb. sugar
• 1 inch cinnamon stick
• 2 cloves
• 2 table-sps. red-currant jelly
• 1^ oz. butter

Method

1. 1

   Choose ripe plums and wash them carefully.

2. 2

   Put them into a lined saucepan with the sugar, cloves, and cinnamon, without any water, and stew them slowly until reduced to a pulp.

3. 3

   Rub the fruit through a fine sieve and return the puree to a clean saucepan.

4. 4

   Add the red-currant jelly and port wine, bring to the boil and simmer for a few minutes.

5. 5

   Add the butter in small pieces and do not boil again after the butter is added.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 311. The excerpt below is the record exactly as published.

Fruit Sauce for Game 1 lb. red plums or damsons. I lb. sugar. 1 inch cinnamon stick. 2 cloves. 2 table-sps. red-currant jelly. 1 glass port wine. 1^ oz. butter

Cook this with the app: pantry check, scaling, and the assistant.