26 December 2012,22:19 by

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Makes :
10 Cups

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Wash the damsons and put into a pan with the onions, vinegar and salt, together with the cinnamon, ginger and allspice berries tied in muslin.
  • Simmer for about 45 minutes, stirring from time to time to break up the flesh of the damsons.
  • Remove the bag of spices, then rub the mixture through a sieve or puree in a blender or food processor.
  • Return to the rinsed pan, add the fructose and simmer for a further 45 minutes or until the sauce is a thick pouring consistency.
  • Pour into heated jars and seal while hot. Allow to mature for 1 to 2 months before using.
  • Serve with roast meats. 


  • 4 kilograms damsons
  • 750 grams onions, peeled and chopped 
  • 1 liter vinegar 
  • 50 grams salt 
  • 2 tablespoon ground cinnamon
  • 30 grams root ginger, bruised
  • 2 tablespoon allspice berries 
  • 300 grams fructose

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