TANGY PLUM SAUCE FOR CANNING
Use this tart and sweet sauce right out of the jar for dipping. Or use as a sort of stir-fry or poaching sauce, adding other ingredients like fresh ginger and hot chili flakes. Makes a small batch but easily doubled. From Topp and Howard's "Put a Lid on it".
Provided by Cookin-jo
Categories Sauces
Time 1h10m
Yield 3 half pints, 3 serving(s)
Number Of Ingredients 13
Steps:
- Use food processor for chopping plums and onions separately, if you have one.
- Place plums, sugar, vinegar and salt in a non-reactive saucepan. Bring to a boil and simmer for 3 minutes, stirring now and then.
- Add all the remaining ingredients and bring to a boil. Reduce heat and simmer 40-45 minutes, or until thickened. Stir occasionally.
- Ladle into hot sterilized jars to within 1/2 inch of the top of the jar. Wipe jar edges with clean cloth and seal with heated lids.
- Process in a hot water bath for 10 minutes.
Nutrition Facts : Calories 631, Fat 0.9, SaturatedFat 0.1, Sodium 1439.6, Carbohydrate 157.2, Fiber 5.5, Sugar 143.1, Protein 3.6
TANGY PLUM BARBECUE SAUCE & PLUM SYRUP (2 IN ONE!)
This is a perfect recipe if you're wondering what to do with all those slightly over-the-hill, bruised, juicy to bursting point plums! The best part about it is that it's a two-fer: you make one recipe and end up with two things!
Provided by Neighborhood Fruit
Categories Sauces
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- To Make the Syrup.
- Pit the plums with your fingers and toss them into a saucepan or soup pot, you may smush them in the process of getting the pits out, which is fine. When they're all in there, add the sugar and turn on the heat (add less sugar at first, you can add more later). If it's dry ad a little water. When it's simmering, turn it down and let it simmer for 15-20 minute After it's cooled a bit, scoop the plum mixture into a colander that's resting inside a large bowl. Strain the mixture and pour the syrup into bottles. Keep refrigerated for up to one month!
- To Make the Barbecue Sauce.
- Slice the onion and caramelize it in a little oil. Take the plum solids that are left behind in the colander and combine them with the caramelized onions, habaneros and salt in the blender. Blend till smooth. Use the sauce on pork ribs, tofu and whatever else your heart desires.
Nutrition Facts : Calories 158.4, Fat 1.8, SaturatedFat 0.2, Sodium 698.4, Carbohydrate 37.1, Fiber 2.1, Sugar 34.2, Protein 1.1
TANGY PLUM BARBEQUE SAUCE & PLUM SYRUP (2 IN ONE!)
Steps:
- To Make the Syrup Pit the plums with your fingers and toss them into a saucepan or soup pot, you may smush them in the process of getting the pits out, which is fine. When they're all in there, add the sugar and turn on the heat (add less sugar at first, you can add more later). If it's dry ad a little water. When it's simmering, turn it down and let it simmer for 15-20 min. After it's cooled a bit, scoop the plum mixture into a colander that's resting inside a large bowl. Strain the mixture and pour the syrup into bottles. Keep refrigerated for up to one month! To Make the Barbeque Sauce Slice the onion and caramelize it in a little oil. Take the plum solids that are left behind in the colander and combine them with the caramelized onions, habaneros and salt in the blender. Blend till smooth. Use the sauce on pork ribs, tofu and whatever else your heart desires.
GINGERED PLUM BARBEQUE SAUCE
Steps:
- In a saucepan simmer all ingredients except vinegar and scallions, covered, stirring occasionally, until plums are falling apart, about 20 minutes. Add vinegar and simmer, uncovered, stirring frequently, until sauce is consistency of ketchup, about 10 minutes. Discard star anise or anise seeds and stir in scallions.
PLUM CHIPOTLE SAUCE
When plums are in season, this is a great alternative to putting up jam with all those plums. This is a great addition with pork, chicken, or as a topping on cream cheese served with crackers.
Provided by LKVESELKA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 4h40m
Yield 128
Number Of Ingredients 11
Steps:
- Place the plums, a few at a time, into a colander set over a large bowl. With gloved hands, squeeze the plums in the colander, forcing the juice through the holes of the colander. Discard spent pulp, and repeat to produce 8 cups of plum juice.
- Pour 3/4 cup of plum juice into a small saucepan with garlic and onion, place over medium heat, and bring to a boil. Reduce heat to medium-low, and simmer until the onion is translucent, about 5 minutes.
- Pour the juice-onion mixture into a large pot, and add the remaining 7 1/2 cups of plum juice. Stir in the sugar, apple cider vinegar, Southwest chipotle seasoning, roasted garlic seasoning, jalapeno pepper, salt, and liquid smoke flavoring until the sugar and salt have dissolved. Bring the mixture to a boil over medium heat, reduce heat to a simmer, and cook the sauce down until thickened, about 1 1/2 hours. Stir frequently to prevent burning.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the sauce into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 49.6 calories, Carbohydrate 12.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 179.2 mg, Sugar 12 g
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