The Melting Pot Plum Sauce Recipes

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.

PLUM DIPPING SAUCE

Steps:

• Whisk together in small bowl.
• Place in microwave for 30 seconds. Depending on the type of Plum jam I sometimes need to add more water to thin down.(1-2 tsp.)
• Serve with Crab Rangoon!

PLUM SAUCE RECIPE

Steps:

• 1. Boil first 5 ingredients together til sugar is completely dissolved. 2. Add 1/4 c. cold water to the cornstarch. Add pepper. 3. Slowly add cornstarch mixture to hot pumpkin mixture, stirring til sauce is thickened. cool.

GINGER-PLUM DIPPING SAUCE

Steps:

• In a small bowl, mix the dry mustard with 1 tsp of water; let stand for 10 minutes.
• In a medium bowl, whisk the orange juice with the soy sauce, plum sauce, vinegar, ginger, lemon juice, sugar and salt.
• Whisk in the peanut oil and sesame oil and then the mustard paste.

PLUM CHIPOTLE SAUCE

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.

THE MELTING POT PLUM SAUCE RECIPE

Steps:

• 1. 1 In a small bowl, mix the dry mustard with 1 tsp of water; let stand for 10 minutes. 2. 2 In a medium bowl, whisk the orange juice with the soy sauce, plum sauce, vinegar, ginger, lemon juice, sugar and salt. 3. 3 Whisk in the peanut oil and sesame oil and then the mustard paste.