Apricot Plum Sauce

Recipe by pansies

Original from a book "Taste of Summer" by Diane Worthington and taken from a posting to a Mastercook e-list. Number of servings is based on a 4 cups yield and allowing 2 tbsp as a serving size.

Top Review by Sydney Mike

Was able to get some great plums for the 1/2 of this recipe that I made, but had to resort to canned apricots! Used just under 1/4 teaspoon of crushed red pepper flakes, & still had A GREAT PLUM SAUCE! Had it with a small pork roast & look forward to using it in chicken dishes! Thanks for posting the recipe! [Tagged, made & reviewed in Bargain Basement cooking game]

Ingredients Nutrition


  1. In a food processor fitted with s steel blade, process the onion, garlic, ginger, limes, apricots, and plums until pureed.
  2. In a medium nonaluminum dutch oven or heavy saucepan, combine the pureed ingredients and all the remaining ingredients except the cilantro and bring to a boil over medium-high heat.
  3. Lower the heat and simmer until slightly thickened, about 45 minutes. Stir frequently to avoid burning. Remove from the heat and cool.
  4. Add the cilantro and taste for seasoning. Pour the sauce into a large glass container and refrigerate. Make sure the cilantro is totally submerged before storing, or omit and add at service.
  5. NOTES: This sauce may be refrigerated in an airtight container for up to 2 months. Makes 4 cups. Recipe may be doubled. Makes a good gift. Uses: particularly good with pork, chicken, quail, and game hens. Dilute it with wine or nectar to use it as a marinade.

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