This is ideal to serve alongside cold meats and pate and will keep in the fridge for a week or so – just place in an airtight container or jar in the fridge.
115g or 4oz soft dark brown sugar
150ml or 1/4 pint cider vinegar
2 teaspoons ground coriander
1/2 teaspoon allspice
juice and zest of 1 lemon
450g or 1lb fresh dark plums (preferably Victoria)
In a large saucepan, dissolve the sugar in the cider vinegar over a low heat.
Add the spices, lemon zest, lemon juice, and salt.
Cut the plums into quarters and remove the stones. Add the plums to the pan and then cover. Simmer gently for 15 mins and then remove from the heat and allow to cool with the lid still on.
Pour into your container and place in the fridge until needed. Tangy and delicious!