Way Too Easy Oriental 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.

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.

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.

CHINESE PLUM SAUCE

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 small saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes to allow flavors to blend. Serve warm or at room temperature.

WAY TOO EASY ORIENTAL PLUM SAUCE

Steps:

• Place all ingredients except sesame oil in a saucepan and cook over med heat, stirring, until jam is thoroughly melted.
• remove from heat and stir in sesame oil.
• Will keep for a week or so when refrigerated.