When the wild plums are ready, they all seem to ripen at once. After making jams, chutneys and even wine, I fancied trying something completely different.
So, I made a barbecue sauce.
The wild plums bring a lovely sharpness that works surprisingly well with smoky flavours. I cooked them with onion, garlic, smoked black pepper paprika, a few cloves, bay leaves, a dried red chilli and a splash of apple cider vinegar before blending everything into a rich, smooth sauce.
It’s sweet, smoky, slightly spicy and has enough acidity to lift whatever you put it on.
I’ve been using it as a glaze for roasted vegetables – it’s particularly good on sweet potatoes, peppers, courgettes and aubergines. It also makes a great marinade. Coat mushrooms, tofu, chicken or pork a few hours before cooking and let the flavours soak in.
You could even stir a spoonful into beans, spread it in a burger or sandwich, or use it as a dipping sauce with homemade wedges.
Making sauces like this is one of the reasons I love preserving seasonal food. A glut of fruit becomes something completely different that will last for months and remind you of summer long after the trees are bare.
Have you ever made a fruit-based barbecue sauce? If not, perhaps this year’s wild plums are the perfect excuse to give it a go.