Gingered plum barbeque sauce

Yield: 1 servings

Measure Ingredient
4 \N Black plums; (about 3/4 pound),
\N \N ; cut into 1-inch
\N \N ; chunks
1 tablespoon Finely grated peeled fresh gingerroot
1 \N Garlic clove; chopped
3 tablespoons Hoisin sauce*
2 tablespoons Firmly packed brown sugar
2 tablespoons Water
1 tablespoon Soy sauce
1 \N Star anise or 1/4 teaspoon anise seeds
1 tablespoon Cider vinegar
2 \N Scallions; chopped

*available at specialty foods shops, Asian markets, and most supermarkets In a saucepan simmer all ingredients except vinegar and scallions, covered, stirring occasionally, until plums are falling apart, about 20 minutes. Add vinegar and simmer, uncovered, stirring frequently, until sauce is consistency of ketchup, about 10 minutes. Discard star anise or anise seeds and stir in scallions.

Makes about 1 cup.

Gourmet August 1995

Converted by MC_Buster.

Per serving: 129 Calories (kcal); trace Total Fat; (0% calories from fat); 2g Protein; 32g Carbohydrate; 0mg Cholesterol; 1046mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates

Converted by MM_Buster v2.0n.

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