Spicy Plum Sauce
From jo_jo_ba 10 years ago
- 1 hour to make
- Serves 24
Adapted slightly from Put 'em Up! by Sherri Brooks Vinton. I love that this plum sauce was actually made from plums and not buckets of sugar like commercial sauces (the one we usually buy is made of "sugar, pumpkin, white vinegar, modified corn starch, plum purée, salt, concentrated lemon juice, garlic (contains soybean oil), red jalapeño pepper, citric acid, acetic acid, caramel colour"). Read more Makes 3 cups, 24 (2-tbsp) servings See less
Ingredients
- 2 pounds plums, pitted and chopped shopping list
- 1/4 cup apple cider vinegar shopping list
- 1/4 cup white wine vinegar (or rice vinegar) shopping list
- 1/2 cup coconut sugar shopping list
- 1/4 cup tamari (or soy sauce) shopping list
- 1/4 cup freshly grated ginger shopping list
- 4 garlic cloves shopping list
- 1 tsp onion powder shopping list
- 1 tsp white pepper shopping list
- 1 tsp Chinese 5-Spice shopping list
- 1/2 tsp turmeric shopping list
- 3/4 cup water shopping list
How to make it
- Combine all the ingredients in a large pot and bring to a boil.
- Reduce the heat, cover and simmer until the plums have broken down and mixture is thicker, 30-35 minutes.
- Using an immersion blender, purée until smooth.
- Return to the heat and simmer 15-20 minutes longer, until "ketchup-thick "
- Stores in the refrigerator up to 1 month, the freezer up to 3 months.
- If canning, process in a waterbath for 10 minutes.
People Who Like This Dish 2
- chuckieb Ottawa, CA
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- jo_jo_ba Oshawa, CA
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