This is a wonderful plum and juniper sauce to serve with duck, or with gammon. It’s also rather good spooned over red cabbage.

Make lots of this sauce while plums are in season – August to October – as it freezes well.


Recipe for plum and juniper sauce

Serves about 4


  • 450g/1 lbs plums
  • 4 tbsps soft brown sugar (or agave syrup)
  • About ten juniper berries
  • A few sprigs of thyme
  • Splash of brandy


  1. Halve the plums and add to a medium saucepan.
  2. Add everything else, and heat gently for twenty minutes or so.
  3. Once the sauce is reduced to a pulp, remove the stones, and any large bits of skin.
  4. Taste, and serve, or freeze.


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