Chinese Plum Sauce

Viewing 0 reply threads
  • Author
    Posts
    • #300076

      8 cups plums, pitted, halved (3 pounds/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 ground coriander
      1/2 teaspoon salt
      1/2 teaspoon cinnamon
      1/4 teaspoon cayenne pepper
      1/4 teaspoon cloves

      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

Viewing 0 reply threads
  • You must be logged in to reply to this topic.