A row of cherry plums line the field next to our Barn and every Autumn we fill our baskets with a bounty of these small but delicious fruits.
This year, truth be told, we’ve had more fruit than we can handle – so we’ve been preserving as much as we can for the seasons ahead.
Below, you’ll find our recipe for a deliciously flavourful BBQ sauce that’s sweet and tangy, perfect for most BBQ meats, either as a glaze or as a side dip. Or – we’ve also been using it to glaze our sweetcorn ‘riblets’.
200g onion
1 tbsp rapeseed oil
2 garlic cloves
300g cherry plums (pitted)
130g ketchup
130g brown sugar
30ml red wine vinegar
30ml soy sauce
30ml pontac sauce (or Worcestershire sauce)
25g Dijon mustard
Pinch freshly ground salt and pepper
Pick, wash and pit your cherry plums.
Finely dice the onion and finely slice your garlic.
In a heavy bottomed pan, heat to a gentle heat, add rapeseed oil and then sweat down with the garlic and onions.
Stir in the cherry plums and cook for a minute or two.
Add in the rest of the ingredients and bring to a slow simmer for 15-20 minutes, to thicken.
Season to taste, then take off the heat.
Blitz with a stick blender or in a food processor, then pour your Cherry Plum BBQ Sauce into a sterilised jar.
Cool, then store in the fridge.
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Ensure to store this Cherry Plum BBQ Sauce in sterilised jars. This will keep in a dark, cool place for up to 6 months.
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