Do you have a recipe for PLUM SAUCE?

This one is really good with chicken fingers---its a bit tangy and flavorful.



http://www.recipezaar.com/99500

Do you have a recipe for PLUM SAUCE?
YES



1 large red pepper, roasted

1/2 pound apricots, quartered and pitted

3/4 pound plums, quartered and pitted

1 1/3 cups apple cider vinegar

2/3 cup water

1/3 cup white sugar

2/3 cup water

1/2 cup dark brown sugar

2 tablespoon corn syrup

2 tablespoon fresh ginger, grated

1 teaspoon salt

1 tablespoon toasted mustard seeds

4 scallions, white part only

1 teaspoon minced garlic

1/2 teaspoon ground cinnamon

Place all ingredients together in a large pot and bring to a boil. Reduce heat and simmer covered for 30 minutes. Uncover and simmer for another hour. Place in a blender or food processor and process to desired consistency. Can be stored in refrigerator for 4-6 weeks, excellent on chicken, vegetables or any type of stir fry.



Makes 16 ounces

Serving Size: 1 ounce



Nutrients per serving:

Calories: 76

Total fat: less than 1 gram

Saturated fat: 0 grams

Cholesterol: 0 mg

Sodium: 152 mg

Carbohydrate: 19 grams

Protein: less than 1 gram

Dietary fiber: 1 gram
Reply:Just blend the plums and strain theough a fine mech



Add a little sugar for consistency



BP
Reply:I'm not sure what kind of plum sauce you are looking for, so here are a couple of options:

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PLUM BARBECUE SAUCE

Active time: 10 min Start to finish: 1 hr

1 small onion, finely chopped

1 tablespoon vegetable oil

1 lb black plums (4), pitted and coarsely chopped

1 1/4 cups water

1/4 cup plum jam

2 teaspoons balsamic vinegar

2 teaspoons Dijon mustard

1/4 teaspoon black pepper

1/4 teaspoon salt







Cook onion in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring more frequently toward end of cooking, until plums fall apart and sauce is thickened, about 1 hour. Cool to room temperature. Serve with pork or chicken.



Makes about 1 1/2 cups.

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Chinese Plum Sauce Recipe #203

Chinese Plum Sauce Serve this with egg rolls or brush it over chicken and ribs on the grill.

8 cups plums, pitted, Halved (3 lb/1.5 kg)

1 cup onions, Chopped

1 cup water

1 teaspoon gingerroot, Minced

1 clove garlic, minced

3/4 cup granulated sugar

1/2 cup rice vinegar or cider vinegar

1 teaspoon coriander, Ground

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon cayenne pepper

1/4 teaspoon cloves



4 cups Change size or US/metric

Change to: cups US Metric



1 hour 55 minutes 10 mins prep

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

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HOMEMADE PLUM SAUCE

from Emeril Live EM1G20e



Ingredients needed:



1 cup plum preserves or plum jam

2 tablespoons rice wine vinegar

1 tablespoon minced onions

1 teaspoon honey

1 teaspoon minced fresh ginger

1/2 teaspoon minced garlic

1/2 teaspoon crushed red pepper flakes



In a small saucepan, bring all the ingredients to a boil. Reduce the heat and simmer, stirring, until the preserves are melted, about 5 minutes. Remove from the heat and adjust the seasoning to taste. Let cool to room temperature before serving. (Sauce will keep refrigerated in an airtight container for up to 1 week.)



Yield: about 1 1/4 cups

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Dessert Plum Sauce

2 1/4 pounds Italian prune plums, or other red or black plums, pitted and cut into 1/2-inch wedges

1/2 cup sugar

2 tablespoons Armagnac



MAKE THE PLUM SAUCE: In a large skillet, sprinkle the plums with the sugar and bring to a simmer over moderately high heat. Stir well, cover and simmer over moderate heat, stirring occasionally, until just tender, about 8 minutes. Using a slotted spoon, transfer the plums to a large heatproof bowl. Add the Armagnac to the skillet and simmer over moderately high heat until the cooking liquid is syrupy, about 3 minutes. Add the syrup to the plums.



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Also, I know my husband likes the sauce that comes with his Mu Shi Pork and he calls it "plum sauce" (I have no idea why). This is really hoisin sauce. So just in case this is what you're talking about...





HOISIN SAUCE



Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Sauces



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tb Soy sauce,(dark/light/usual)

2 tb Peanut butter/black bean pas

1 tb Honey/molasses

2 ts White vinegar

1/8 ts Garlic powder

2 ts Sesame seed oil

20 dr Chinese-style hot sauce

1/8 ts Pepper



*The original without the variations stolen by Matt

Giwer from AP Recipes credited to Dee Wang who advised

peanut butter. *EXPERIMENT! Now you have control of

the taste. Lighter for chicken and pork, stronger

for beef and game. Sweeter for Dim Sum. *The

commercial recipe is presumably the black bean paste.

I presume they are the same as Mexican/Spanish black

beans. *Different types of soy, molasses, some of the

oil being hot pepper oil,

other styles of pepper sauce. All kinds of

variations. However, with light soy and honey, the

taste of peanut dominates. *Simply mix together. At

first it does not appear like it will mix but keep

at it just a bit longer and you have Hoisin. Letting

it rest does not appear to improve the taste

noticeably.
Reply:Just buy it an an asian market, it is used for Peeking Duck.
Reply:I have one but I will make it in the form of a meal. Try this:



Crispy Roast Squab with Homemade Plum Sauce



Recipe Summary

Difficulty: Expert

Prep Time: 30 minutes

Inactive Prep Time: 1 hour

Cook Time: 40 minutes

Yield: 2 servings



2 squabs, 12 to 16 ounces each, cleaned and rinsed

3 cups chicken stock

1 cup roughly chopped green onions (white and green parts)

3 tablespoons minced fresh garlic

3 tablespoons light soy sauce

2 tablespoons dark soy sauce

2 tablespoons minced fresh ginger

2 tablespoons rice wine or dry sherry

2 tablespoons dark brown sugar

1 tablespoon honey

1 teaspoon salt

Peanut oil, for frying

Steamed long grain white rice, accompaniment

Homemade Plum Sauce, recipe follows

Minced green onions, garnish





Bring a large pot of salted water to a boil. Add the squabs and blanch for 2 minutes. Remove, drain, and pat dry with kitchen towels. Set aside.

In a medium saucepan, combine the chicken stock, green onions, garlic, light and dark soy sauces, ginger, rice wine, brown sugar, honey, and salt and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 5 minutes. Add the squabs and simmer uncovered for 20 minutes. Remove and dry on kitchen towels for at least 1 hour, and up to 4 hours (refrigerated). Strain the poaching liquid to serve with the rice, if desired.



In a medium pot heat enough oil to come halfway up the sides to 350 dergrees F. Carefully add the squabs and fry until the skins are crisp and golden brown, about 3 minutes. Remove and drain on paper towels.



Mound rice in the center of 2 plates and drizzle with a small amount of the poaching liquid, if desired. Place the squabs in the center of the rice and spoon the Plum Sauce over the top of the birds. Garnish with chopped green onions. Serve hot.







Homemade Plum Sauce:

1 cup plum preserves or plum jam

2 tablespoons rice wine vinegar

1 tablespoon minced onions

1 teaspoon honey

1 teaspoon minced fresh ginger

1/2 teaspoon minced garlic

1/2 teaspoon crushed red pepper flakes





In a small saucepan, bring all the ingredients to a boil. Reduce the heat and simmer, stirring, until the preserves are melted, about 5 minutes. Remove from the heat and adjust the seasoning to taste. Let cool to room temperature before serving. (Sauce will keep refrigerated in an airtight container for up to 1 week.)

Yield: about 1 1/4 cups
Reply:You did not say for how much so the recipe below you can use but it is for about 3 quarts so you can cut down accordingly:



Homemade Plum Sauce



9 pounds plums*, unpeeled, pitted and sliced

1 cup water

1 to 1 1/2 cups sugar (optional)

1 to 2 teaspoons ground cinnamon (optional)



Combine plums and water in a heavy 8 to 10-quart pan. Bring to a boil over medium-high heat, stirring often. Reduce heat, cover, and simmer, stirring often, until apples are soft, about 30 minutes.



Whirl a portion of the cooked plums at a time in a food processor or blender until smooth. Return to pan and add the sugar and cinnamon, if desired; bring to a boil.



Fill hot, sterilized jars with hot sauce, leaving 1/2-inch headspace. Gently run a narrow nonmetallic spatula between sauce and jar sides to release air bubbles. Wipe rims and threads of jars clean; top with scalded lids, then firmly screw on bands.



Place jars, slightly apart, on a rack in a boiling water canner or other deep pan half-full of hot water. Add more hot water to cover jars by 1 to 2-inches.



Bring water to a simmer; then cover and simmer for 15 minutes for pints, 20 minutes for quarts. Lift out jars and let cool on a towel away from drafts. Test seal of each jar by pressing lid; if it pops when pressed, there's no seal. Store unsealed sauce in the refrigerator and use within 1 month.



If you like, you may omit processing and ladle sauce into freezer containers, leaving 1/2-inch headspace for pints, 1-inch headspace for quarts. Apply lids; then freeze for up to 1 year or refrigerate for up to 1 month.
Reply:Yes, I do and it is a dandy. I make some every year and enjoy it on so many dishes.



Chinese Plum Sauce



If you are looking for something special to make for holiday gifts, this is one to consider. Although plum sauce is traditionally served with egg rolls, it goes wonderfully with many other Chinese and Indian dishes. Plum sauce is also an excellent condiment with chicken and duck.



3 lbs. plums

2 lbs. peaches

3 sweet red peppers, dices

4 lg. cloves garlic, minced

1 lg. onion, minced

4 c. cider vinegar

1 ? c. water

? c. cooking sherry

1 tsp. say sauce

1 ? c. white sugar

1 ? c. light brown sugar, packed

1 TB. ground ginger

1 TB. pickling salt

1 TB. dry mustard

1 tsp. cayenne pepper

1 tsp. cinnamon

1 tsp. ground cardamom



Steam blanch the plums and peaches for 2 minutes over boiling water. Blanch no more than 1 pound at a time. Slip the skins off the fruit, slice, and remove stones. Chop the peaches.



In a large stainless steel pot, combine all the ingredients. Bring to a boil and simmer until the fruit falls apart and the syrup is quite think, 1 ? to 2 hours. Stir frequently to avoid scorching.



Ladle the hot sauce into clean, hot half-pint jars. leaving ? inch head space. Seal. Process in a boiling water bath canner for 10 minutes.