Tangy Plum Barbecue Sauce Plum Syrup 2 In One Recipes

TANGY PLUM BARBECUE 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 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.

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.

PLUM BARBECUE SAUCE

Steps:

• Bring all ingredients to a boil in a medium saucepan. Cover, reduce heat, and simmer 5 minutes.
• Uncover and simmer 15 minutes or until thick, stirring occasionally.
• Cool 10 minutes, then place mixture in a food processor. Process until smooth.
• Refrigerate in an airtight container for up to 2 weeks.
• Serving size: 2 tablespoons.

TANGY PLUM SAUCE FOR CANNING

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.

RIBS WITH PLUM SAUCE

Steps:

• Cut ribs into serving-size pieces; place with bone side down on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour or until ribs are tender; drain. , In a small bowl, combine the remaining ingredients; brush some of the sauce over ribs. Bake at 350° or grill over medium heat, uncovered, 30 minutes longer, turning and basting occasionally.

TANGY BARBECUE SAUCE

Steps:

• Combine all of the ingredients in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes., Discard bay leaf. Use as a basting sauce when grilling chicken, pork or beef.