Asian Ginger Plum Sauce Recipes

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.

ASIAN PLUM SAUCE FOR CANNING

Steps:

• Place all ingredients in a large heavy bottom pan bring to boil stirring until thick and syrupy 1 1/2 hours when it reaching 215 F degrees.
• Fill sterilized jars leaving 1/4 inch headspace. Wipe rims and place lids and rings and process 15 minutes. Shut flame off, remove lid and leave for 5 more minutes.
• Remove to a towel-lined counter to cool in a draft free spot.
• Remove rings and wipe clean, label and place in storage in a cool, dark place.

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.

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.