Chinese Plum Sauce
photo by Chef on the coast
- Ready In:
- 1hr 55mins
- Ingredients:
- 12
- Yields:
-
4 cups
ingredients
- 8 cups plums, pitted, Halved (3 lb/1.5 kg)
- 1 cup onion, Chopped
- 1 cup water
- 1 teaspoon gingerroot, Minced
- 1 clove garlic, minced
- 3⁄4 cup granulated sugar
- 1⁄2 cup rice vinegar or 1/2 cup cider vinegar
- 1 teaspoon coriander, Ground
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon clove
directions
- In large heavy saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat; cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes.
- Press through food mill or sieve and return to clean pan; stir in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves.
- Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes.
- Fill and seal jars; process in boiling water bath for 30 minutes.
- Makes about 4 cups
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Reviews
-
As written this was HORRIBLE. So sour we could not eat it, opened all fully canned jars to re can and add tripple the amount of sugar. I am wondering if the typeof plums used made any difference, The only thing i can think of is the skins on the plums maybe made the sauce more sour. The plums here in nova scotia are quite sour at times. they were so ripe however they fell apart in my hands when pitting them. EXCLUDE the vinegar, and add double the sugar. Base the sugar and vinegar amounts on the sourness/sweetness of the first plum mixture.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0