Plumsauce Recipes

HEALTHY HOMEMADE PLUM SAUCE

Steps:

• Slice plums in half and discard pits. Cut each half into about 6 chunks.
• Add plums, garlic, onion, ginger, tamari and chili flakes to a medium sauce pan and bring to a simmer uncovered, stirring occasionally.
• Bring to a low simmer and continue to stir every 8 minutes or so to keep from burning the bottom. Continue for 30 minutes or until plums have broken down and sauce begins to thicken.
• Using an immersion blender, or allow to cool and place in your blender or food processor, mix until smooth.
• If using sweetener, add a little at a time and continue blending until you reach desired sweetness.
• Pour into jars and keep in the fridge for up to 6 days, or freezer for future use.

ASIAN PLUM SAUCE

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.

PLUM SAUCE

Steps:

• Boil all for 2 hours, Skim off stones. Put through a sieve and pour into air tight bottles or jars.

ASIAN PLUM SAUCE

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.

SPICY PLUM SAUCE

Steps:

• In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer until reduced by a third, 60-90 minutes., Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

AUTHENTIC CHINESE PLUM SAUCE

Steps:

• Place all the ingredients except for the spice mixture in a medium-sized pot and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 30 minutes. Use an immersion blender or transfer to a blender to puree until smooth (then return to pot).
• Place the whole spices (skip if using store-bought five spice powder) in a small dry pan and toast over medium-high heat just until fragrant. Be careful not to scorch the spices or they will taste bitter. Let the spices cool and then place the whole spices in a piece of cheesecloth tied shut with string or in a tea sachet. Do the same if using store-bought ground five spice powder.
• Place the spice packet in the pot with the plum sauce and continue to simmer uncovered for 25-45 minutes until the sauce is thickened to the desired consistency. Discard the spice packet. Let the sauce cool. Store in the fridge in an airtight non-reactive container. Will keep for up to 2 weeks.
• CANNING INSTRUCTIONS: Ladle the hot plum sauce into sterilized jars, seal with the lids and process in a boiling water canner for 15 minutes. Turn off the heat and let sit for 5 minutes. Remove the jars and let sit undisturbed for 24 hours then check the seals. Will keep in a dark, cool place for at least a year.

ASIAN PLUM SAUCE

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.

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.

PLUM SAUCE

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.