Plum sauce
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Canned purple plums, drained reserve 3/4 cup juice) |
| ½ | cup | Apricot preserves |
| 1 | tablespoon | Minced garlic * |
| 2 | teaspoons | Fresh ginger, grated |
| 1 | tablespoon | Red rice vinegar or cider |
| 1 | teaspoon | Brown sugar |
| ½ | teaspoon | Soy sauce |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper, fresh |
| pinch | Cayenne pepper | |
Directions
Remove and discard the pits and skins from the plums. Puree the plums a food processor until smooth. Place the puree in a smal heavy suacep and add the remaining ingredients. Add enough of the reserved juice to make the mixture the consistency of applesauce. Bring the mixture to boil and simmer for 15 minutes, stirring often. Remove the garlic. I silky smooth sauce is desired, strain. Serve at room temp.
*NOTE: It is preferable to put the minced garlic in a tea straner for of removal.
Recipe from "Rose's Melting Pot" Submitted By TANANA REYNOLDS On 05-23-95