Asian Plum Sauce Recipes

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.

Steps:

• Pit the plums. Put into a food processor and purée.
• In a heavy, medium-sized non-reactive saucepan, heat the oil over medium heat.
• Add the garlic and ginger; sauté 2 minutes.
• Stir in the plum purée, five-spice powder, lime juice, Mirin, brown sugar, chili paste and salt.
• Bring to a boil, reduce the heat to low and simmer 25 minutes, stirring often.
• Remove from the heat and cool.
• Transfer to glass jars and refrigerate.

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.

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.

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.

Steps:

• In large heavy saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat; cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes.
• Press through food mill or sieve and return to clean pan; stir in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves.
• Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes.
• Fill and seal jars; process in boiling water bath for 30 minutes.
• Makes about 4 cups

Steps:

• Cut plums in half and remove stone. Then cut again into quarters. Place plum pieces in a food processor and puree until the there are small flecks of skin still visible. Pour the puree into a mixing bowl.
• Grate the garlic with a microplane if you have one, otherwise, chop very fine and add to the plum puree.
• Add chili and soy sauce to plums.
• In a separate container, mix the honey and vinegar together until the honey is dissolved, then pour the mixture into the plum puree.
• Add the chopped green onions.
• Stir and refrigerate at least an hour before serving. Flavors will mellow with time.