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Chinese Plum Sauce
8 cups halved pitted plums (3 lb/1.5 kg)
1 cup chopped onions
1 cup water
1 tsp minced gingerroot
1 clove garlic, minced
3/4 cup granulated sugar
1/2 cup rice or cider vinegar
1 tsp ground coriander
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp cayenne pepper
In large heavy saucepan, bring plums, onions, water, ginger and
garlic to boil over medium heat; cover, reduce heat to low and
simmer, stirring occasionally, until plums and onions are very
tender, about 30 minutes.
Press through food mill or sieve and return to clean pan; stir in
sugar, vinegar, coriander, salt, cinnamon, pepper and cloves. Bring
to boil, stirring; reduce heat to low and simmer until mixture
reaches consistency of applesauce, about 45 minutes. Fill and seal
jars; process in boiling water bath for 30 minutes.
Serve this with egg rolls or brush it over chicken and ribs on the
grill.
Makes about 4 cups
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Plum Sauce 04