Redplumsauce Recipes

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PORK WITH PLUM SAUCE

What better way to serve pork than with a sweet and tangy plum sauce! The combination of spices turns this ordinary pork dish into a family favorite! Serve with rice and sprinkle with cilantro.

Provided by Budark

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h15m

Yield 4

Number Of Ingredients 10



Pork with Plum Sauce image

Steps:

  • Heat the vegetable oil in a skillet over medium-high heat. Season pork chops with salt and pepper; cook in the hot oil until browned, about 2 minutes per side. Remove pork chops to a plate.
  • Reduce heat to medium; cook and stir the garlic in the skillet just until fragrant, 10 to 20 seconds. Pour in the soy sauce, red wine vinegar, brown sugar, ginger, and cloves; bring to a boil. Stir the mixture until the brown sugar dissolves; add the plums. Cover, reduce heat, and simmer the mixture until the sauce has thickened and the plums are very soft, about 45 minutes. Mash the plums with a potato masher to an applesauce-like texture. Place the pork chops back into the pan and cook in the sauce until no longer pink in the middle, 10 to 15 minutes. A meat thermometer inserted into the middle of a chop should read 145 degrees (63 degrees C).

Nutrition Facts : Calories 300.5 calories, Carbohydrate 18.4 g, Cholesterol 59.1 mg, Fat 14 g, Fiber 1.3 g, Protein 25.2 g, SaturatedFat 3.6 g, Sodium 938.2 mg, Sugar 15.1 g

2 tablespoons vegetable oil
4 boneless pork chops
salt and ground black pepper to taste
1 large clove garlic, minced
¼ cup soy sauce
2 tablespoons red wine vinegar
2 tablespoons brown sugar
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
5 fresh plums, pitted and coarsely chopped

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



Red Plum Sauce image

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

1 kg plum
3 garlic cloves
1 tablespoon salt
1 teaspoon cayenne pepper
1 tablespoon mustard seeds
4 cups white wine vinegar
2 cups brown sugar
3/4 cup sultana

PLUM APPLESAUCE

Provided by Food Network Kitchen

Time 1h

Yield 8 servings

Number Of Ingredients 6



Plum Applesauce image

Steps:

  • Quarter the apples and plums, but leave their skins on; core the apples and remove the plum pits. Place the fruit in a 6-to-10-cup rice cooker. Add the apple juice, sugar, cinnamon sticks and butter. Cover and cook on the porridge cycle, or program for 50 minutes.
  • Discard the cinnamon sticks. Stir and mash the fruit with a potato masher to make a chunky sauce. Serve warm or at room temperature.

5 large McIntosh apples (about 2 pounds)
5 red plums (about 1 1/2 pounds)
1/4 cup apple juice
1/4 cup sugar
1 or 2 cinnamon sticks
4 tablespoons unsalted butter

PORK WITH PLUM SAUCE

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12



Pork with Plum Sauce image

Steps:

  • Whisk 1 tablespoon wine, the ginger and 2 tablespoons ice water in a large bowl. Whisk in the flour and 1 teaspoon salt. Add the pork, turning to coat; refrigerate while you prepare the sauce.
  • Remove the zest from the orange in wide strips using a vegetable peeler. Put the zest in a skillet and squeeze in the juice. Whisk in the vinegar, honey and the remaining 3/4 cup plus 3 tablespoons wine. Add the mint and cook over medium-high heat until syrupy, 10 to 15 minutes. Add the plums and cook until slightly soft, about 4 minutes. Remove from the heat and discard the mint. Swirl in the butter, if desired, and season with salt.
  • Heat 1/4 inch peanut oil in a large nonstick skillet over medium-high heat. Fry the pork until golden and crisp, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain. Season with salt and serve with the plum sauce.

Nutrition Facts : Calories 503, Fat 29 grams, SaturatedFat 8 grams, Cholesterol 90 milligrams, Sodium 88 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 28 grams

1 cup dry red wine
2 teaspoons grated peeled ginger
1/4 cup instant flour (such as Wondra) or cornstarch
Kosher salt
4 1/2-inch-thick boneless pork loin chops, trimmed
1 orange
1/4 cup rice vinegar
1/3 cup honey
8 large sprigs fresh mint
2 large plums, cut into 1/2-inch pieces
2 tablespoons unsalted butter (optional)
Peanut oil, for frying

FLUFFY SHREDDED PANCAKE (KAISERSCHMARRN) WITH PLUM SAUCE

Kaiserschmarrn are like soft rustic pancakes that have been torn and scrambled up. I first ate them when I visited Germany and Austria with my dad when I was little and immediately took to the fluffy sugary nature of the dish. I later had them again on my honeymoon and they were just as delicious as I remembered.

Provided by Molly Yeh

Categories     dessert

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 16



Fluffy Shredded Pancake (Kaiserschmarrn) with Plum Sauce image

Steps:

  • Preheat the oven to 400 degrees F.
  • Whisk the egg whites in a stand mixer fitted with the whisk attachment until foamy. Stream in 3 tablespoons of the sugar and the salt. Whisk on medium high just until the whites form stiff peaks, about 2 minutes.
  • Whisk the egg yolks in a large bowl until lightened, about 30 seconds. Add the flour, nutmeg, milk, vanilla and almond extracts. Whisk until smooth. Whisk in 2 tablespoons of the melted butter just to combine. Stir in about a third of the egg whites to loosen the mixture, then use a large rubber spatula to gently fold in the remaining egg whites just until combined.
  • Heat a medium (10-inch) nonstick skillet over medium heat. Add 1 tablespoon of the melted butter and swirl to coat the skillet. Add the pancake batter and spread out gently with a spatula. Let cook on the stovetop just until the edges begin to set, about 1 minute. Transfer to the oven and bake until the top is puffed and the pancake is set, 12 to 14 minutes.
  • When the pancake is done, remove from the oven and place on the stovetop over low heat. Use 2 metal spatulas or large metal spoons to quarter the pancake, then turn all of the pieces and cut into rough (about bite sized) chunks in the skillet. Sprinkle with the remaining 3 tablespoons of sugar and remaining melted butter. Toss well to fully coat. Cook and toss over low heat until the edges of the pieces are caramelized and golden, 3 to 4 minutes.
  • To serve, dust with confectioner's sugar and serve with the warm plum sauce.
  • While the pancake bakes, make the plum sauce. In a small saucepan, stir together the plums, jam or preserves, lemon juice, water and salt. Bring to a simmer over medium low heat and cook, stirring occasionally, until the plums are tender and the mixture is syrupy, about 4 minutes.

4 large eggs, separated
6 tablespoons (74 grams) sugar, divided
1/2 teaspoon kosher salt
1 cup (120 grams) all-purpose flour
1/4 teaspoon freshly grated nutmeg
3/4 cup (184 grams) whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
6 tablespoons (85 grams) melted and cooled unsalted butter
Plum Sauce, recipe follows
Confectioner's sugar, for dusting
3 medium purple plums, pitted and chopped into 1/2 inch pieces (about 330 grams)
1/2 cup (160 grams) plum jam or preserves
2 tablespoons lemon juice
2 tablespoons water
Pinch kosher salt

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



Plum Sauce image

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

¾ (16 ounce) jar plum jam
2 tablespoons vinegar
1 tablespoon brown sugar
1 tablespoon dried minced onion
1 teaspoon crushed red pepper flakes
1 clove garlic, minced
½ teaspoon ground ginger

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



Plum Sauce image

Steps:

  • Boil all for 2 hours, Skim off stones. Put through a sieve and pour into air tight bottles or jars.

4 lbs plums
1 1/2 lbs sugar
1 teaspoon clove, ground
1 teaspoon ginger, ground
1 teaspoon salt
1 teaspoon cayenne pepper (or to taste)
2 pints vinegar
2 ounces garlic

CHICKEN IN PLUM SAUCE

my nan in law made this last time we went to visit.. oh it was so yummy .. she made a huge batch an it was to feed around 20 people and everyone loved it.. not one person didnt eat it and everyone was disappointed they couldnt have more

Provided by AussieGal Tracey

Categories     Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 3



Chicken in Plum Sauce image

Steps:

  • place chicken in a baking dish.
  • mix plum sauce with soy sauce (soy sauce is to taste so keep checking to see how you like it).
  • add sauce to cover the chicken
  • put in the oven and cook until chicken is cooked (around 40 - 50 minutes)
  • serve with rice or as my nan did warm vegies and potatoes.

1 kg chicken thighs (what ever is your favourite) or 1 kg chicken wings (what ever is your favourite)
1 (400 g) can plum sauce (maybe found in jars )
1/2 cup soy sauce

EASY PLUM SAUCE

posting this for ZWT 2006 this is a wonderfully easy version of Asian Plum Sauce. it is great with egg rolls, used in a stir fry, just as a dipping sauce for so many things. You can spice this up a little by adding 1/2 tsp of red pepper flakes

Provided by JanetB-KY

Categories     Sauces

Time 12m

Yield 1 1/4 cups

Number Of Ingredients 7



Easy Plum Sauce image

Steps:

  • Mix the ingredients together well; bring to a boil on low heat; boil about 2 minutes stirring constantly.
  • Cool the sauce and store in a jar in the refrigerator; use within a few days.

Nutrition Facts : Calories 740.1, Fat 0.3, SaturatedFat 0.1, Sodium 88.1, Carbohydrate 182.6, Fiber 3.4, Sugar 126.8, Protein 1.4

1 cup plum jam
1 tablespoon vinegar
1 teaspoon onion powder
1/4 teaspoon ginger powder
1/4 teaspoon allspice
1 pinch garlic salt
1/3-1/2 cup water (depending on how thick the jam is)

CHINESE PLUM SAUCE

Make and share this Chinese Plum Sauce recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 1h55m

Yield 4 cups

Number Of Ingredients 12



Chinese Plum Sauce image

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

Nutrition Facts : Calories 316.1, Fat 1, SaturatedFat 0.1, Sodium 295.1, Carbohydrate 79.7, Fiber 5.6, Sugar 71.9, Protein 2.8

8 cups plums, pitted, Halved (3 lb/1.5 kg)
1 cup onion, Chopped
1 cup water
1 teaspoon gingerroot, Minced
1 clove garlic, minced
3/4 cup granulated sugar
1/2 cup rice vinegar or 1/2 cup cider vinegar
1 teaspoon coriander, Ground
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon clove

ROASTED DUCK BREAST WITH PLUM SAUCE

This easy yet impressive recipe makes a stylish main course for a special occasion

Provided by James Martin

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 10



Roasted duck breast with plum sauce image

Steps:

  • For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
  • Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
  • When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
  • To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.

Nutrition Facts : Calories 904 calories, Fat 64 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.05 milligram of sodium

2 duck breasts
1 thyme sprig
1 star anise
25g butter
1 shallot, finely chopped
1 tbsp olive oil
250g dark red plums, halved, stoned and cut into small wedges
50g demerara sugar
50ml red wine
300ml beef stock

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From redplatefoods.com


FRESH-PLUM SAUCE RECIPE | MYRECIPES
This easy, 3-ingredient fresh plum sauce is a little different from a traditional Chinese plum sauce because it does not have any hot and spicy ingredients. Use it as a topping for grilled chicken or pork, or even as a dessert sauce over ice cream or pound cake.
From myrecipes.com


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