Post by chief_cook2 on Aug 13, 2005 8:01:54 GMT -6
Chinese Plum Sauce
Serve this with egg rolls or brush it over chicken and ribs on the grill 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
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