I’m still working my way through a plethora of plums thanks to my June Plum Tree. Today I’ve got this yummy plum preserve that’s perfect for all kinds of stuff: a sauce for red meat, a marinade for grilling or even a dip for seafood. But first! Last weekend, I murdered someone.
Or rather, Barbie Doss did.
Eight friends and I played out a live action who-done-it: Murder on Paradise Island! It’s a murder mystery game by host-party.com
|Center Photo: (from left to right) Jim Aker, Anne Teega, Gran Ada, I. Shott the Sheriff, Martin Eque, Toby Aygo, Margarita A, Monty Serrat and Barbie Doss
You arrive to the party in character. For example, I was a night club singer that loves limbo and Clark Kent was a former cricket player from Australia. Over the course of the night, clues are revealed by each member of the group in an effort to discover Carrie Bean’s killer. And it was me! We all had a fantastic time and I recommend this game to anyone who loves hamming it up.
Plum Sauce, adapted from The Cook’s Companion
Print this recipe
You will need:
1 pound plums, halved
3/4 tsp cloves
1/2 tsp whole coriander
1 cup brown sugar
1/2 tbsp minced fresh ginger
1 1/2 cup apple cider vinegar
- Stone the plums and place them in a piece of muslin
- Tie spices in muslin
- Put plums and spices in large pot with plums, sugar, salt, ginger and vinegar
- Bring to a boil and stir until sugar dissolves
- Cook for 20 minutes
- Remove muslin bags
- Place plums and sauce in blender and blend
- Rinse pot and add blended sauce
- Boil until desired thickness
- Pour into hot, sterilized bottles and seal. Store for at least 2 weeks