RED PLUM SAUCE
Another old time family favourite, A little hot for my taste, but DH and DS, love it. I make this each year when I have an abundance of plums, and it never fails.
Provided by Tisme
Categories Sauces
Time 1h10m
Yield 1 Litre
Number Of Ingredients 8
Steps:
- Halve and stone plums and crush the garlic and put into a pan with the remaining ingredients.
- Cover and simmer for 50 minutes, or until the fruit is very soft and has really flavoured the vinegar.
- Sieve the sauce and pour into hot sterilized bottles and seal.
- N.B. Make sure bottles are well sterilized before filling and when cold a vacumn seal has formed.
Nutrition Facts : Calories 2564.2, Fat 7, SaturatedFat 0.6, Sodium 7165.5, Carbohydrate 648.8, Fiber 21.3, Sugar 596.8, Protein 14.8
PLUM SAUCE
This is an easy version of plum sauce that is very tasty and keeps well in the fridge. Serve hot or chilled, with egg rolls, pork or chicken.
Provided by Rayna
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 25.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 11.4 mg, Sugar 17.8 g
PLUM SAUCE
Delicious sauce which is easy to make, keeps well and can be used in the same way as Tomato Sauce or Ketchup. Ideal recipe for making when plums are in abundance.
Provided by Kiwi Kathy
Categories Sauces
Time 2h15m
Yield 6 bottles
Number Of Ingredients 8
Steps:
- Boil all for 2 hours, Skim off stones. Put through a sieve and pour into air tight bottles or jars.
ASIAN PLUM SAUCE
This sauce is full of flavor. It's tangy, salty, spicy! Serve over or along side fried tofu, chicken or pork. Before serving garnish with fresh sliced scallions (green onions).
Provided by Rita1652
Categories Sauces
Time 1h15m
Yield 6-8 1/2 pints
Number Of Ingredients 13
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.
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