Delicious served with pork ribs, roasted or BBQ chicken, Asian spiced duck or with soft cheeses such as camembert, yum!
Makes: 1 litre or 2 large jars.
In a large saucepan place the plums, apples, onion, garlic and ginger.
Add the remaining ingredients, bring to the boil then reduce heat to a gentle boil cooking until the fruit has dissolved and the liquid reduced to a thick sauce (approx. 40mins).
Spoon into warm, sterilised glass jars and seal.
Allow to cool, store in the refrigerator.
For more recipes from Chelsea Sugar, search "Chelsea" on this site, or go to www.chelsea.co.nz