Damson Sauce

2 kg/41/2 lb damsons
450 g/1 lb onions, peeled and chopped
600 ml/1 pint vinegar
25 g/1 oz salt
1 tablespoon ground cinnamon
15 g/1/2 oz root ginger, bruised
1 tablespoon allspice berries
150 g/5 oz fructose

Wash the damsons and put into a pan with the onions, vinegar and salt, together with the cinnamon, ginger and allspice berries tied in muslin. Simmer for about 45 minutes, stirring from time to time to break up the flesh of the damsons.

Remove the bag of spices, then rub the mixture through a sieve or puree in a blender or food processor. Return to the rinsed pan, add the fructose and simmer for a further 45 minutes or until the sauce is a thick pouring consistency.

Pour into heated jars and seal while hot. Allow to mature for 1 to 2 months before using. Serve with roast meats.

MAKES about 900 tn1/1 1/2 pints