Name: Plum and red wine vinegar
Cook time: 25 min
Total time: 25 min
Ingredients: 2 teaspoon peanut oil; 1 clove garlic, chopped finely; 1 fresh long red chilli, chopped finely; 3/4 cup (240g) plum jam; 1/4 cup (60ml) red wine vinegar; 2 tablespoon water; 1 tablespoon juniper berries, crushed

Ingredients

2 teaspoon peanut oil

1 clove garlic, chopped finely

1 fresh long red chilli, chopped finely

3/4 cup (240g) plum jam

1/4 cup (60ml) red wine vinegar

2 tablespoon water

1 tablespoon juniper berries, crushed

Method

1.Heat oil in small saucepan; cook garlic and chilli, stirring, about 1 minute or until fragrant.

2.Add jam, vinegar and the water, whisking until jam melts; bring to a boil then reduce heat. Simmer, uncovered, 5 minutes.

3.Add berries; simmer, uncovered, about 5 minutes or until sauce thickens slightly. Strain; discard berries.

Crush juniper berries with the side of heavy knife. Juniper berries, best known for the flavour they impart to gin, are a dark blue, almost black, soft, aromatic berry used in many traditional European recipes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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