LOCATION: Recipes >> Preserving >> Plum Sauce 01
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Plum Sauce 01
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Oriental Plum Sauce
10 cups / 2.5L prepared plums
2 cups / 500ml packed brown sugar
1 cup / 250ml granulated sugar
1 cup / 250ml cidar vinegar
3/4 cup / 175ml finely chopped onion
2T / 25ml mustard seed
2T / 25ml finely chopped green chili peppers
1T / 15ml salt
1 to 2 cloves garlic, minced
1 to 2 pieces (each 1/4 x 1 inch) gingerroot, minced
Combine all ingredients expect plums in a large stainless steel or
enamel saucepan. Bring to boil; add plums. Return mixture to
boil; boil gently, stirring occasionally, about 1 3/4 hours or
until thick and syrupy.
Fill jars leaving 1/4 inch headspace, BWB for 10 minutes for
altitudes up to 1000ft.
While the recipe doesn't call for it, I used my braun hand blender
to puree the mixture after about an hour or so, and then let it go
back to thickening.
The sauce is delicious, and just a little bit spicy. Its great
for dipping spring rolls, egg rolls, chicken wings, or anything
else you might think of.
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