Yield: 2 Cups
Measure | Ingredient |
---|---|
1½ pounds | Plums |
1 tablespoon | Oil |
2 mediums | Cloves garlic, peeled and |
Finely minced | |
¼ cup | Minced fresh gingerroot |
½ teaspoon | Five-spice powder |
½ cup | Lime juice |
OPTIONAL: 1 tbsp dry sherry | |
5 tablespoons | Brown sugar |
½ teaspoon | Asian chili paste with |
Garlic (see note) | |
¼ teaspoon | Salt |
1. Pit the plums and coarsely chop. Put into a food processor and puree. 2. In a heavy, medium-sized saucepan, heat the oil over medium heat. Add the garlic and ginger; saute 2 minutes. 3. Stir in the plum puree, five-spice powder, lime juice, optional sherry, brown sugar, chili paste and salt. Bring to a boil, reduce the heat and simmer 25 minutes. Stir often. 4. Remove from the heat and cool. Transfer to jars and refrigerate or freeze. Note: Chili paste with garlic can be found in the Asian section of major supermarkets.