This sauce is great either as a dip, or used to baste meat and vegetables.
Recipe by Gilly Robinson, Malton Cookery School, for Blacker Hall Farm Shop
- Country Markets Plum Jam (200g)
- 2 tbsps Cider Vinegar
- 2 tbsps melted Butter
- 1 tbsp chopped Ginger
Simply mix everything together in a bowl. Makes 230 ml