ASIAN PLUM SAUCE
Fresh plums make a delightful Asian Plum Sauce that's easy to make and a versatile pantry staple that's so great to have on hand.
Provided by Colleen Milne
Categories Jams, Jellies, & Preserves
Time 1h
Number Of Ingredients 9
Steps:
- Combine plums, brown sugar, and vinegar in a large stainless steel pot.
- Over high heat, bring to a boil. Reduce heat to medium-low and simmer for about 3 minutes, stirring. Add all other ingredients, stirring continuously and bring back to a simmer.
- Continue to simmer for 30 minutes, stirring occasionally, until thickened.
- Remove from heat.
- Use an immersion blender right in the pot, or transfer to a blender and process until sauce is smooth.
- Transfer to clean, sterilized jars. Process jars for 15 minutes in a boiling water canner.
Nutrition Facts : ServingSize 1 g, Calories 34 kcal, Carbohydrate 8 g, Sodium 56 mg, Sugar 7 g
ASIAN PLUM SAUCE
This sauce is full of flavor. It's tangy, salty, spicy! Serve over or along side fried tofu, chicken or pork. Before serving garnish with fresh sliced scallions (green onions).
Provided by Rita1652
Categories Sauces
Time 1h15m
Yield 6-8 1/2 pints
Number Of Ingredients 13
Steps:
- Place first 11 ingredients into pot.
- Bring to a boil then simmer 30 minutes.
- Mix water and cornstarch.
- Blend in a blender the solids from the pot with the cornstarch mixture and put back with the liquid simmering all the while.
- Simmer till thickened.
- Pour into sterilized jars (size you like) and put into a water bath for 10 minutes.
- Remove jars from water bath cool and store in a cool dark place.
CHINESE PLUM SAUCE
Make and share this Chinese Plum Sauce recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 1h55m
Yield 4 cups
Number Of Ingredients 12
Steps:
- 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.
- Makes about 4 cups
Nutrition Facts : Calories 316.1, Fat 1, SaturatedFat 0.1, Sodium 295.1, Carbohydrate 79.7, Fiber 5.6, Sugar 71.9, Protein 2.8
ASIAN PLUM SAUCE
Fresh plums, soy sauce and Asian spices come together in this homemade sweet and sour sauce.
Provided by Danelle
Categories Condiments
Time 55m
Number Of Ingredients 7
Steps:
- Place all of the ingredients in a medium saucepan and bring to a boil over medium heat.
- Reduce heat and simmer for 25 minutes or until the plums are soft and the sauce has thickened slightly.
- Remove from heat and pour the sauce into a food processor or blender. Puree until smooth and return to pot. (Alternately, you can use an immersion blender right in the pot. Be careful blending hot liquids!).
- Bring the plum sauce back to a boil, then ladle into hot, sterilized jars, leaving 1/4 inch headspace.
- Place sterilized lids and rings on the jars and process for 15 minutes in a boiling water bath.
- Remove jars to a towel to rest for 24 hours. Check seals before storing.
Nutrition Facts : Calories 50 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 148 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CHINESE PLUM SAUCE
The condiment sū méi jiàng is typically made with plums, vinegar, sugar and some spices. Our version of plum sauce has the perfect balance of sweetness, brightness and light spice. It's traditionally used as a dipping sauce for fried foods like spring rolls, egg rolls and fried wontons, and for basting duck, chicken and pork. But there's no need to stop there. Try it tossed with noodles or a stir-fry, or mixed into a salad dressing for a twist.
Provided by Food Network Kitchen
Time 2h35m
Yield 1 3/4 cups
Number Of Ingredients 9
Steps:
- Place the plums, sugar, apple cider vinegar, unseasoned rice vinegar, soy sauce, Chinese five-spice powder, ginger coins, chile and 1/4 teaspoon salt in a small pot. Bring to a boil, reduce the heat to medium, cover and simmer until the plums are soft, about 20 minutes.
- Allow the mixture to cool for 5 minutes, then transfer to a blender, filling halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Alternatively, use an immersion blender until smooth.
- Transfer the blended plum mixture back to the same pot and cook over medium heat, stirring frequently, until the mixture is thick and you can see the bottom of the pot when you run a rubber spatula across the bottom, about 5 minutes.
- Transfer to a medium bowl or plate to cool to room temperature, about 2 hours.
- The sauce can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
PLUM SAUCE
Steps:
- In a blender or food processor, combine pineapple, juice, salted plums, brown sugar, vinegar, preserves, and garlic and process until smooth. Transfer to a small saucepan, and add the crushed red chile peppers. Bring mixture to a boil, reduce the heat, and simmer for 5 minutes, stirring constantly. Remove from heat and use as a dipping sauce for Egg Rolls.
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