Plum Preserves Sweet And Sour Sauce Recipes

PLUM SAUCE

Plum Sauce image

This is an easy version of plum sauce that is very tasty and keeps well in the fridge. Serve hot or chilled, with egg rolls, pork or chicken.

Provided by Rayna

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 10

Number Of Ingredients 7

Ingredients

¾ (16 ounce) jar plum jam
2 tablespoons vinegar
1 tablespoon brown sugar
1 tablespoon dried minced onion
1 teaspoon crushed red pepper flakes
1 clove garlic, minced
½ teaspoon ground ginger

Steps:

In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring. Remove from heat.

Nutrition Facts : Calories 101.6 calories, Carbohydrate 25.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 11.4 mg, Sugar 17.8 g

FRUITY SWEET AND SOUR SAUCE

Fruity Sweet and Sour Sauce image

This is the light pink and fruity tasting sweet and sour sauce that they serve in Chinese restaurants. The maraschino cherry juice makes the difference; don't ever throw it away again! Serve warm as a dipping sauce, or over meat as a sweet and sour sauce.

Provided by SPARKLER8666

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 16

Number Of Ingredients 6

Ingredients

½ cup white sugar, or to taste
½ cup white vinegar, or more to taste
½ cup maraschino cherry juice
½ cup pineapple juice
1 ½ tablespoons cornstarch
¼ cup cold water

Steps:

Mix the sugar, vinegar, maraschino cherry juice, and pineapple juice in a saucepan over medium-low heat, stirring to dissolve the sugar.
Place the cornstarch in a small bowl, and stir the water into it to make a smooth paste. Stir the cornstarch paste into the juice mixture, and bring to a simmer. Stir constantly until the mixture thickens, about 1 minute.

Nutrition Facts : Calories 42.2 calories, Carbohydrate 10.7 g, Sodium 0.3 mg, Sugar 7 g

SWEET AND SOUR PLUM SAUCE

Sweet and Sour Plum Sauce image

Make and share this Sweet and Sour Plum Sauce recipe from Food.com.

Provided by dicentra

Categories Sauces

Time 7m

Yield 1 1/4 cups

Number Of Ingredients 6

Ingredients

1 teaspoon cornstarch
1/2 cup water
2 tablespoons sour plum jelly
2 tablespoons sugar
1 tablespoon ketchup
1 tablespoon wine vinegar

Steps:

Mix the cornstarch in the water.
Combine all the ingredients in a saucepan and heat for 5-6 minutes or until the sugar has dissolved and the sauce begins to thicken.
Serve at room temperature. Refrigerate any leftover sauce.

Nutrition Facts : Calories 187.2, Fat 0.1, Sodium 145.8, Carbohydrate 48.6, Fiber 0.4, Sugar 40.1, Protein 0.3

RIBS WITH PLUM SAUCE

Ribs with Plum Sauce image

I found the recipe for this tangy-sweet basting sauce when a surplus of plums sent me searching for new ideas to use all the fruit. In summer, I like to finish the ribs on the grill, brushing on the sauce, after first baking them in the oven. - Marie Hoyer, Hodgenville, Kentucky

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

5 to 6 pounds pork spareribs
3/4 cup reduced-sodium soy sauce
3/4 cup plum jam or apricot preserves
3/4 cup honey
2 to 3 garlic cloves, minced

Steps:

Cut ribs into serving-size pieces; place with bone side down on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour or until ribs are tender; drain. , In a small bowl, combine the remaining ingredients; brush some of the sauce over ribs. Bake at 350° or grill over medium heat, uncovered, 30 minutes longer, turning and basting occasionally.

Nutrition Facts : Calories 948 calories, Fat 53g fat (20g saturated fat), Cholesterol 213mg cholesterol, Sodium 2005mg sodium, Carbohydrate 61g carbohydrate (57g sugars, Fiber 0 fiber), Protein 55g protein.

PLUM PRESERVES

Plum Preserves image

Make and share this Plum Preserves recipe from Food.com.

Provided by Rita1652

Categories Spreads

Time 50m

Yield 5 1/2 pints

Number Of Ingredients 3

Ingredients

5 cups plums, pitted and diced
4 cups sugar
1 cup water

Steps:

Combine all ingredients in a large saucepot.
Bring to a boil, stirring until sugar dissolves.
Cook rapidly almost to gelling point.
As mixture thickens, stir frequently to prevent sticking.
Ladle into hot jars, leaving 1/4 inch head space.
Adjust two-piece lid caps.
Process 15 minutes in a boiling water canner.

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