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]
- 1 large onion, coarsely chopped
- 4 garlic cloves, minced
- 1⁄4 cup fresh ginger, coarsely chopped
- 2 limes, thinly sliced and seeded
- 1 lb apricot, pitted, coarsely chopped
- 1 lb plum, pitted, coarsely chopped
- 1 cup cider vinegar
- 1⁄2 cup tawny port
- 2 cups dark brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground allspice
- 1⁄2 teaspoon cayenne pepper or 1⁄2 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1⁄4 cup chopped fresh cilantro
Directions See How It's Made
- In a food processor fitted with s steel blade, process the onion, garlic, ginger, limes, apricots, and plums until pureed.
- 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.
- Lower the heat and simmer until slightly thickened, about 45 minutes. Stir frequently to avoid burning. Remove from the heat and cool.
- 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.
- 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.