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This recipe was absolutely fabulous! I was looking for a creative way to use up some of my frozen plums from last year. I doubled the recipe, increased the onions to 2 cups, ginger to 2 & 1/2 Tbs and didn't double the pepper flakes (I'm a light weight). Delicious, thick glaze! Thanks Rita

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chasingstar July 13, 2011

Nice balance of flavors! From comments below, used rice wine vinegar for a smooth tartness and puréed plums before cooking. Thickened nicely.

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kberk88 September 08, 2013

This is pretty good, nice balance between sweet and spicy. Next time I may use a rice vinegar, used a distilled white this time and it still had a little bit of a vinegar taste. I had a hard time getting the sauce to thicken, until I mashed the bits of fruit in a sieve and returned the mashed fruit to the pan as its own pectin. Pretty much followed the recipe except for the ginger, which I used a powdered ginger, doubled. Hoping it sets up well. Thank you for sharing.

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Catfuzz August 27, 2013
Asian Plum Sauce for Canning