BBC navigation


Plum and port sauce

This sauce pairs well with fattier cuts of meat like pork belly, and would be a good sauce to accompany roast duck.


Preparation method

  1. Melt the butter in a large pan over a medium heat. Add the plums and fry for 2–3 minutes, or until they begin to soften.

  2. Stir in the sugar and cook for 4–5 minutes until the sugar begins to caramelise.

  3. Stir in the port and simmer over a low heat for 3–5 minutes, or until slightly thickened.

  4. Remove from the heat and stir in the nutmeg, if using. The sauce can be prepared and refrigerated for up to 24 hours in advance. Serve at room temperature.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.

Added. Check out your playlist Dismiss