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Plum sauce

Updated: Nov 28, 2023

I use it for duck, but it would also work quite well with a venison rack or steak


  • 2 plums chopped (no need to peel them, but of course wash them)

  • Half an onion

  • 1 cup of red wine

  • 2 cups of meat broth

  • 1 little branch of fresh rosemary

  • Salt and pepper

  • 2 tsb of brown sugar

  • 2 tsp cornflour and 2 tsp water


  • Finely chop the onion

  • Put 1 Tbsp of oil and the onion in a pot and stir-fry a little until it becomes translucent and starts to take colour

  • Add the plums, then the wine, the meat broth, the rosemary and the sugar – bring it to the boil and let it happily boil for some 5 mins

  • At this point lower the temperature until it just simmers, cover with a lid and let it simmer away for a good 40 mins (check every now and then: it should just simmer, not boil)

  • Drain the content of the pot through a fine sieve into another saucepan, squeezing the pulp so to get the last drop

  • Mix the cornflour with the cold water in a small cup until it’s a dense liquid (NOT a paste) – if needed add another tsp of water

  • Add this to the drained sauce and bring it to the boil, stirring very often

  • As soon as it has reached the right consistency for you, take it off the heat and cover it with the lid

TIP: this sauce does not freeze, and should not be put in the fridge either. It's ok to leave it at room temperature for a couple of hours though, covered and away from any heat source.

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