LOCATION: Recipes >> Preserving >> Plum Barbecue Sauce
Plum Barbecue Sauce
5 pounds plums, washed, pitted, cut into quarters
4 cups medium-dry red wine
2-1/2 cups chopped onions
2 cloves garlic, minced
Grated peel of 1 lemon
2 (8 oz.) cans tomato sauce
1-1/2 cups molasses
1-1/4 cup firmly packed brown sugar
2 Tbsp Worcestershire sauce
2 Tbsp prepared mustard
1/2 cup cider vinegar
2 tsp salt
1 tsp black pepper
1 tsp ground red pepper
1 tsp ground ginger
In large kettle, combine plums, wine, onions, garlic, and lemon
peel, juice and pulp. Cook over medium-high heat until mixture
begins to thicken, stirring frequently. Cool slightly. Puree
mixture in a food processor or blender or force through a food mill
or fine sieve. Return pureed mixture to kettle, add remaining
ingredients. Bring to a boil. Simmer about 1 to 1-1/2 hours or
until thickened, stirring frequently. Meanwhile, thoroughly wash
and scald 8 half-pint jars. Keep hot until needed. Prepare lids
as manufacturer directs. Remove sauce from heat. Ladle into hot
jars, leaving 1/4 inch headspace. Remove air bubbles by running
a table knife inside the edge of jar. Wipe jar rims, seal with
hot lids and screw bands. Process 20 minutes in a boiling water
bath. Makes 6-8 half-pint jars.
Recipe creator prefers Satsuma or Santa Rosa plums.
Schaller Note: I think I got about 4 pints and 3 half-pint jars.
I'll bet this would freeze well if one were not inclined to can
It should also be noted that, while this was a prize-winning entry
at the California State Fair, the judges at the Minnesota State
Fair were singularly unimpressed!! Entered in 1989, it did not
place in the top 5 of 7 entries. Bah humbug!!
ADDED NOTE, 9/5/97: I made some this year, too. I used the plums
from the tree in the backyard. No-Name variety, definitely not
grocery store material, neither is it a wild plum. I did it all
rather bassackwards, too. I pressure-cooked the plums with a bit
of water for the purpose of extracting juice for jelly. Having
drained the juice, I pitted the plums and put the pitless glop
through My Trusty Foley Foodmill. I used 8 cups of plum puree for
the recipe (and two 750ml bottles of gamay beaujolais vino) and
more or less the measurements of the other ingredients. Let me
say this about that: Follow the recipe above, cooking the pitted,
raw plums in the wine. I believe the recipe above produces a
superior product to what I was fiddling around with over the weekend.
What I made this year is pretty good, the above recipe is really
good, IMNSHO. Be forewarned: What you will end up with is *not*
a traditional hickory flavored sauce.
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