Plums in red wine recipe
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- Dish type
For this compote, the plums are bottled in a red wine and sugar syrup so they stay whole.
3 people made this
IngredientsMakes: 5 large jars
- 2kg plums
- 400ml water
- 400ml red wine
- 400g caster sugar
- 1 tablespoon lemon juice
MethodPrep:20min ›Cook:30min ›Ready in:50min
- Cut plums in half and remove stones. Layer the plum halves in large sterilised jars to about 1cm under the rim.
- In a saucepan bring wasser, wine, sugar and lemon juice to the boil and stir till the sugar is dissolved. Pour over the plums to fully cover the fruit. Close jars with lids and process in a simmering water bath for 30 minutes.
- Remove jars from the water bath, cover them with a tea towel and let cool. Check to make sure the jars are sealed and store at a cool and dark place. Once you have opened a jar, store it in the fridge.
Reviews & ratingsAverage global rating:(1)
How to Make Sangria With Red Wine
Sangria is a no-brainer when it comes to cocktail parties. It&rsquos festive, easy to make, and fit for a crowd. In fact, Ree Drummond loves making sangria for all celebrations, especially in the summer. &ldquoAll you need is a pitcher of sangria to make it a party,&rdquo Ree says. Knowing how to make sangria means you&rsquoll always be prepared for a gathering with friends&mdashwhether it&rsquos a book club get together, an afternoon pool party, or a backyard dinner. If you&rsquore new to sangria, this classic red sangria is a great place to start. It&rsquos light, refreshing, and summery&mdashbut the best part about sangria is that it can be totally customizable based on the time of year and your preferences. Sangria is basically a wine punch that&rsquos made with fruit. You can use red, white, or rosé wine. Throw in whatever fruit you like best, add a splash of sweetener, or top it off with seltzer for a fizzy variation. Try a cranberry-packed winter sangria for Christmas or a watermelon sangria for Fourth of July.
What's the best wine for sangria?
Sangria is often associated with Spain, so a Spanish red wine (like Tempranillo or Grenache) would make the most sense here (but you can also use a Merlot or Beaujolais). The important thing to note when picking out the best red wine for sangria is that you don&rsquot want anything too sweet. You&rsquoll be adding fruit juice and fresh fruit to the cocktail, so there&rsquos already plenty of sweetness. You also don&rsquot need to pick anything too expensive&mdashchoose an inexpensive wine that you would enjoy on its own. The best wine for sangria is one that&rsquos light to medium bodied, fruit forward, and low in tannins (the compound that makes wine taste bitter).
What kind of fruit is used in sangria?
One reason why sangria is such a fun cocktail is that it also makes a great snack! You have your wine and your fruit all in one glass. This red wine sangria uses some classic fruits (like apples and oranges) that add bright, citrusy flavors to the wine. Then, depending on the time of year, add seasonal fruits, like fresh berries, peaches, or plums in the summer. Looking for a tropical twist? Add mango or pineapple chunks. On cooler nights, try a winter sangria with blood oranges, cranberries, or pomegranate seeds.
What's the best way to make red sangria?
Good sangria comes to those who wait. While this recipe is super easy to make, it does require a little bit of time and patience. Let the sangria soak with the fruit for at least 8 hours for the flavors to come together. You&rsquoll notice that there aren't any extra sweeteners besides the fruit and fruit juice in this recipe. We love the natural sweetness that pineapple and orange juice add to sangria (mango and pomegranate juice would work nicely, too). If you like your sangria even sweeter, you can add simple syrup, agave, honey, or even maple syrup to taste. For an extra boost of flavor (and booze), add a shot of fruity liqueur, such as brandy, Grand Marnier or triple sec, or use whatever hard liquor is your favorite to drink (bourbon, vodka, and so on).
What Is Japanese Plum Wine or Liqueur (Umeshu)?
Umeshu is a Japanese plum wine or liqueur made by steeping green ume (Japanese plums) in white liquor and rock sugar. When I first saw fresh, unripe ume plums in a store, it was 55 baht a kg which was not bad at all. I immediately thought about making this Japanese plum liquor because this drink had been popular among Thai people for quite some time.
I’d never really understood what the craze was all about until I finally opened my first bottle of CHOYA Umeshu. Since then I’ve been making the drink most times the plums are in season. Boy…when you miss a little, you miss a lot!
Sausages & Plums Braised in Red Wine
Each time I make this, I marvel at the interplay of flavors between the plump pork sausages, the sweet-tart fruit, and the lightly acidic wine. And because this is such an easy dish, requiring few ingredients and little time, I make it often, especially in the summer, when plums are at their peak. As you’re cutting up the plums for this recipe, taste a piece. If the plums are on the sour side (as some early-season varieties are), add a pinch of sugar to the braise to bring out their sweetness. If plums aren’t in season make the dish with grapes (see the variation that follows). Since there’s no stock in the braising liquid to round out the flavor of the wine, it’s important here to use a wine that really tastes good to you. I particularly like using a lightly fruity but dry Beaujolais—a real Beaujolais, not the raw-tasting Nouveau Beaujolais that shows up every November. Serve with polenta or sautéed potatoes and a baguette or other crusty bread to sop up every last bit of the gorgeous magenta-hued sauce. It’s too good to leave any behind. Pass a simple tossed arugula or spinach salad at the table.
Lighter-style Pinot Noir from California, or another fruity red, such as Beaujolais Villages.
Occasion Casual Dinner Party, Family Get-together
Recipe Course main course
Dietary Consideration egg-free, gluten-free, lactose-free, low carb, peanut free, soy free, tree nut free
Taste and Texture fruity, garlicky, herby, savory, sweet, winey
- 1 pound ripe purple or red plums , such as Santa Rosa or Italian
- 1¾ to 2 pounds sweet Italian sausages (with or without fennel seed)
- 1 tablespoon extra virgin olive oil
- 1 large shallot , minced (about 3 scant tablespoons)
- 1 to 2 garlic cloves, minced
- 1½ teaspoons minced fresh sage or ½ teaspoon rubbed
- Coarse salt and freshly ground black pepper
- Pinch of sugar , if needed
- 2/3 cup light, fruity dry red wine, such as Beaujolais, Dolcetto, or Pinot Noir
The plums: Working over a bowl to collect the juices, cut the plums into ½-inch wedges, tasting a piece to judge their sweetness, and letting them drop into the bowl. If the plums are not freestone, you’ll have to cut the flesh away from the pits with a knife. Set aside.
Browning the sausages: If the sausages are linked together, separate the links with a sharp paring knife or a pair of scissors. Prick each link in several places with the tip of a sharp knife (this will prevent the sausages from exploding). Heat the oil in a large lidded skillet or shallow braising pan (12-inch is a good choice) over medium-high heat until the oil slides easily across the pan. Add the sausages and fry them, turning frequently with tongs, until a medium brown crust has formed on at least three sides, 10 to 12 minutes total. Using tongs, so as not to pierce the casings further, transfer the sausages to a large plate, without stacking.
The aromatics: Depending on how fatty the sausages are, there may or may not be an excess of fat in the pan. Pour off all but 1 tablespoon, return the pan to medium heat, and add the shallot. Stir immediately with a wooden spoon, and sauté just until the shallot begins to brown about 1 minute. Add the garlic and sage, stir again, and sauté until fragrant, another 30 seconds or so. Add the plums and all of their juices. Season with salt, pepper, and pinch of sugar if the plums tasted tart. Stir and sauté until the juices begin to sizzle, about 2 minutes.
The braising liquid: Pour in the wine, increase the heat to medium-high, and stir with a wooden spoon, scraping the bottom of the pan to dislodge any precious cooked-on bits that will enrich the flavor of the braising liquid. Simmer for 3 to 4 minutes to meld the flavors some.
The braise: Return the sausages to the pan, nestling them down so they are surrounded by the plums. Add any juices that may have accumulated on the plate. Cover the pan and reduce the heat to a very gentle simmer. Check after 5 minutes to make sure that the wine is not simmering too excitedly. If it is, lower the heat or put a heat diffuser beneath the pan. Continue braising gently, turning the sausages after 15 minutes, until the sausages are cooked all the way through, 25 to 30 minutes total. Check for doneness by piercing a sausage with a skewer or meat fork to see if the juices run clear. If you are unsure, nick a sausage with a small knife and peer inside to see that there is no pink left.
The finish: Transfer the sausages with tongs to a serving platter. Lift the plums from the pan with a slotted spoon and arrange them around the sausages. Cover loosely with foil to keep warm. Return the braising liquid to the stove. Taste and evaluate the sauce. Depending on how juicy the plums and sausages were, you may or may not need to reduce the sauce it should be the consistency of a thick vinaigrette. If necessary, bring to a strong simmer over medium-high heat, and simmer for 2 to 4 minutes to thicken and concentrate the flavor. I don’t bother skimming this sauce, since the fat from the sausages is integral in balancing the taste, but it never tastes oily or fatty. Taste for salt and pepper. The sauce is meant to be slightly sharp to offset the rich taste of the pork sausage. Pour the sauce over the sausages and plums, and serve.
Variation: Sausages & grapes braised in red wine
Substitute whole seedless red or purple table grapes for the plums. Add them in place of the plums in Step 3. Most grapes are sweet enough on their own so as not to need the pinch of sugar. Taste and judge for yourself.
* The size of your primary and secondary fermentor will depend on how much wine you plan on making. The above recipe is for a 1-gallon size.
We used a 5-gallon size (so we multiplied the plum wine recipe by 5). We just bought a 5-gallon winemaking kit, (you can also get the smaller 1-gallon winemaking kit), as it was easier than shopping for all the individual supplies.
Spiced plums in red wine syrup
A perfectly ripe plum of the perfect variety, harvested on the perfect summer day, shipped and stored in the perfect way and delivered to you when you are in the perfect frame of mind to enjoy it--this is a rare pleasure indeed.
When you hit upon this set of circumstances, there’s only one thing to do. Rinse this heavenly fruit under cold running water gently pat it dry, then lean far out over the sink and gobble it in huge, dripping bites. Anything else is superfluous.
But for even the canniest fruit picker, this confluence of perfect circumstances comes only a couple of times a summer. So what are you supposed to do when the fruit gods haven’t delivered perfect plums?
Cookbooks, oddly enough, aren’t much help. Plum recipes are even scarcer than perfect plums. Even the sources that are usually most reliable include only a couple--most ignore them altogether.
The situation is so extreme it borders on the conspiratorial. There is not one single dish that uses plums in the “Joy of Cooking.” Nor was there one in an old “Fannie Farmer” I checked, or in Madeleine Kamman’s “The Making of a Cook.” As usual, Julia Child can be relied upon--there are two recipes in “Mastering the Art of French Cooking.” That’s a bounty by plum standards.
The new “Chez Panisse Fruit” cookbook, so admirable in so many ways, adds insult to this grievous injury. Of the seven recipes included in the plum chapter, three are for prunes!
Got something to say? Start the conversation and be the first to comment.
It’s hard not to take it personally, and in fact, maybe that’s exactly what it is. Plums, like certain people, are a little too, well, definite for easy appreciation. While peaches and pears, apples and strawberries are pleasantly convivial, lending themselves to all sorts of endeavors, plums are acerbic. They are tart, often nearly to the point of astringency. There is no mistaking a dish that contains plums no “Oh, this is nice, what is it?” When you’re served a plum dessert, you know it.
But since when was assertiveness a bad thing? While plums may be out of favor with those who prefer their fruit sweet and easygoing, they are magical when combined with ingredients confident enough to hold their own.
Plums are also a great boon to cooks. They don’t need to be peeled (indeed, much of the pucker is in the peel--removing it will make them sweeter, but less plum-like). You can just whittle them straight into the mixing bowl. Best of all, unless a plum is really ripe, it will have a near-perfect balance of pectin, sugar and acidity--it’ll turn to jam at a hot glance, no need for thickeners.
There are two ways to deal with their assertive nature: either complement it, or play against it. (Though there are hundreds of plum varieties and they come in different colors, for the purposes of recipes, they’re pretty much interchangeable.)
To complement a plum, think of things it tastes like. Cotes du Rhone, the big red wines from Southern France, are usually described as “plummy,” but other common adjectives are “spicy” and “peppery.” Plums not only do well poached in red wine, they are also improved by a generous hand with cloves, cinnamon and even black pepper. (Rhones are also frequently described as “leathery” but, somehow in a dessert, this does not appeal.)
Plums also play well with almonds. This is only reasonable, since they’re both members of the drupe family of fruits. The likeness is more than hereditary. The browned, buttery flavor of toasted almonds rounds out and lends warmth to the fruit’s tart personality.
You can also go the other way, using flavors that are definite enough to stand toe to toe with plums without backing down. Be cautious here: While assertiveness is needed, if it’s not carefully considered you could wind up with strong flavors that do nothing but clash--an Albee play in a dessert bowl.
The combination of cornmeal and plums is a particularly apt example of how this competition can work. A bit of cornmeal in waffles, crepes or cake batters adds both old-fashioned grainy sweetness and a faint trace of lingering bitterness that brings out the best in plums.
And somehow, no matter the dessert, a little bit of plain old vanilla ice cream or lightly sweetened creme fraiche smoothes out even the tartest plum. Think of it as soothing balm for a troubled fruit.
Before we get started, a little reminder: This info is for entertainment / educational purposes only. We don't advocate that you attempt to replicate any of it. It is unwise (and illegal) to distill alcohol without a federal fuel alcohol or a distilled spirits plant.
Wash Alcohol By Volume: (ABV) 9%
Time to Ferment: 7 Days (can vary depending on yeast and temp)
Fermentation temperature: 70F
- Potato masher
- 6.5 gallon fermenter
- Large pot for mashing
- Mash paddle or spoon
- Brewing/Wine hydrometer or refractometer
- 20-35 pounds of red and yellow Italian plums (enough to get 3 gallons of liquid)
- 5 pounds of red table grapes (slightly over ripe)
- 5 Campden tablets (Potassium Metabisulfite: used to prevent oxidation and growth of wild yeast and bacteria in mash)
- 5 Tablespoons Pectic Enzyme (Add to mash to break down pulp and aid in the extraction of tannin)
- 2 teaspoon Grape Tannin: (In conventional wines it comes from the skin of the grape but most grapes contain very little amount of tannin)
- 2.5 teaspoon yeast nutrient (Follow the directions on the label- most brands require 1/2 tsp per gallon)
- 4 pounds of cane sugar
- 1 packet dry wine yeast (Lalvin RC-212 Red Wine Yeast)
*These pictures are fictitious and are for educational / demonstration purposes only. We use water and store bought grain alcohol to simulate "moonshine." It is illegal to distill alcohol without federal and state distillers or fuel alcohol permits.
Mashing And Fermentation Process
Here's how a commercial distillery would process plums into plum brandy.
- Wash the fruit
- Put 4 gallons of water on the stove and bring to a boil while doing the steps below (by the time you are done processing the fruit the water should be boiling)
- Add a few of the plums at a time to the mash pot and smash them with the potato masher. Don’t remove the pits or the stems those will be filtered out before distilling. Once 3 gallons of plums/juice has been collected in the mash pot stop adding plums.
- Once 3 gallons of plums have been added to the mash pot, smash 5 pounds of grapes and add them.
- Remove the 4 gallons of water from the stove and add enough water to reach 5.5-6 gallons of total volume of liquid in the mash pot.
- Stir the mash well mixing the boiling water with the fruit
- Dump the mash into the 6.5 gallon fermenter
- Add 5 campden tables and cover with cloth and leave for 24 hours. Stir the mash periodically as the campden tablets will kill any wild yeast/bacteria in the mash.
- After the 24 hour rest add 5 Tablespoons of Pectic Enzymes. Plums have a very high pectin rate and the enzyme will help breakdown the pectin in the fruit.
- Add 2 teaspoons of Grape Tannin - we don’t need to add much as we already added the skins, pits, and stems from the fruits into the mash .
- Add 2.5 teaspoon yeast nutrient (Follow the directions on the label- most brands require 1/2 tsp per gallon)
- Add 4 pounds of cane sugar to the 6.5 gallon fermenting bucket and mix well.
- Take a starting gravity reading it should be somewhere around 1.07 which will yield 9.19% if it ferments down to 1.000
- Add 1 packet of Lalvin RC-212 red wine yeast
- Add airlock to bucket and ferment in a dark location between 59-86 degrees until fermentation is finished. (I ferment around 70 degrees as that is the current temperature in the basement)
- After fermentation, transfer to a 5 gallon bucket lined with a nylon strainer. Strain solids from liquid. Transfer only the liquid to the copper still.
- Distill. Because plums have a very high pectin content, it would be wise to discard double the amount of foreshots - probably 300ml for a 5 gallon batch.
- Make tight heads and tails cuts.
- Commercial distillers would set the hearts aside to be aged (for a premium product) or even consumed without any doctoring or aging. They also might "stretch" the amount of consumable product by mixing a bit of the heads and and a fair amount of the tails (nearest to the hearts) with the hearts. Aging the product in a barrel typically takes commercial producers several months to several years, depending on the aging method and the desired taste, strength, and quality of the final product.
Is it safe to distill with flesh and seeds intact
I am getting that blue tint of copper sulfate out of the still. It has a copper coil. Anyone can help me with that ?
I was distilling plum mash.
other than the fruit, where can I purchase the other ingredients for your Plum moonshine, the gravity stick and ingredients for Brandy?
I make Apple Pie shineCherry PieCranberryLemon DropStrawberry an peppermint.
Can you help me. I have 120 lbs of canned peaches and want to make a 30 gal mash of peach. What extras should I add and how many pounds do I need to add for a 30 gal mash
Plums in red wine recipe - Recipes
This recipe is so versatile, it can be used as the base for so many other things.
I like them on their own warm with custard or cream for pudding, but you can also use them cold as a breakfast dish with yogurt, or as the base of an ice lolly (post coming soon), or to accompany meat (I like it with rack of lamb). You can also use it as a part of a larger pudding, in a tart or crumble.
If you don’t have the spices I use here use what you have, its also great with cloves and vanilla.
What you'll need
2 Cups of Red Wine
¼ Cup of Fraise des Bois
12 Small Red Plums
2 Small Cinnamon sticks
3 Whole Star Anise
¼ Cup of Caster Sugar
- Half the plums and remove the stones.
- Combine all the ingredients in a pan and mix so that the sugar is dissolving evenly.
- Place on the hob on a very low heat for 1 hour, stirring lightly during the cooking time. (you can also do this in a low oven on about 80-100ºC)
- The plums should be cooked but still whole by the end of the process, the skin should just be peeling.
- Remove the plums from the sauce and set aside, then bring the sauce to the boil and reduce to make a syrupy glaze. (if you are making them as an accompany to meat, add the roasting meat juices to make a jus)
Try Peaches or Apricots
You can also apply the principles to peaches and other stoned fruit.
For Peaches I use Elderflower Champagne instead of Red Wine – but you could use White Wine or Muscat (White Desert Wine) and then add some Elderflower Cordial.
Plums belong to summer. All summer long, from June through September, you’ll find a dizzying variety of plums coming to maturity in our area. They arrive one after the other, with a grand finale of late-harvest Elephant Heart and super-sweet prune plums.
Plums fall into two major classifications: the Japanese plum, Prunus salicina, and the European plum, Prunus domesticus. The latter is destined for drying to become prunes the former for eating fresh off the tree. Both make excellent jams and jellies.
Almost all plums produced for the fresh market today are Japanese-type plums, and, although a few varieties were introduced on the East Coast of the U.S. in the 1870s, it wasn’t until Luther Burbank successfully imported 12 healthy seedlings from Japan in 1885 and started propagating and breeding Japanese plums at his Santa Rosa nursery that they became an important Californian, and American, fruit.
Burbank also played a role in the development of the European prune plum industry in California, improving the original petit pruneau d’Agen introduced from France to California in 1856 by the pioneer nurseryman Louis Pellier to his San Jose nursery. The great majority of California prune plum production is still based on the ‘Improved Agen’ variety.
Prune plums are dark purple, a smallish oval, with amber flesh, and very sweet. When they come into ripeness in late summer, some make their way to the fresh market. I have neighbors with orchards of these plums, and each year they give me some that I use for tarts and clafoutis.
Among the European prune types is the Damson plum, with dark bluish skin, amber flesh and a deliciously tart-sweet taste. They are rare to find in the market, but—like other plums, both Japanese and European—they thrive in California backyards. Damsons are especially prized for jam-making. My Damson plum tree heavily flowered this year, and I’m expecting my first harvest this September—if I can keep the birds away.
Today, there are about 100 plum varieties in commercial production, including one from Burbank’s very first shipment, which he named the Satsuma, with greenish skin splotched dark red, red flesh and a flavor balanced between sweet and tart. Perhaps the most popular of all the plums Burbank developed— and he developed and named more than 100 varieties—is the Santa Rosa plum, which was released in 1906. Its red-purple skin and yellow flesh combine to make a fruit that is balanced between sweet and tart, like the Satsuma.
My personal favorite, Elephant Heart, was also developed by Burbank, but not released until 1929, three years after his death. It’s a large, sweet plum with hazy purple skin, almost grayish, and its flesh is dark, ruby-red.
One thing I like to do over the span of summer is to make a few jars of jam from each of four or five different Japanese plum varieties. Each has its own flavor and color. Fingers crossed I’ll add Damson plum jam to the collection this year.
I also find the Japanese plums make excellent cobblers and galettes, each dish being a little different depending on the variety of plum used. Another delicious thing to do with plums is to pit them and then roast them with olive oil and sugar. These may be served either on their own or mixed with other summer fruits like peaches and figs.
Please, note that the recipe was primarily developed using gram measurements for high precision and then converted to the US volume and weight measurements. I recommend using a kitchen scale for accuracy and the best results.
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