Prep 20 mins
Cook 50 mins
Use this tart and sweet sauce right out of the jar for dipping. Or use as a sort of stir-fry or poaching sauce, adding other ingredients like fresh ginger and hot chili flakes. Makes a small batch but easily doubled. From Topp and Howard's "Put a Lid on it".
- 1 3⁄4 lbs plums, washed and pitted, finely chopped (about 1 3/4 cups)
- 1 1⁄2 cups brown sugar, firmly packed
- 1 cup cider vinegar
- 1 1⁄2 teaspoons salt
- 1 1⁄2 cups onions, finely chopped
- 3 garlic cloves, finely minced
- 1⁄4 cup raisins, washed (I like to use golden raisins)
- 2 teaspoons soy sauce
- 1⁄4 teaspoon chili powder
- 1 pinch ground cloves
- 1 pinch cinnamon
- 1 pinch ground ginger
- 1 pinch ground allspice
- Use food processor for chopping plums and onions separately, if you have one.
- Place plums, sugar, vinegar and salt in a non-reactive saucepan. Bring to a boil and simmer for 3 minutes, stirring now and then.
- Add all the remaining ingredients and bring to a boil. Reduce heat and simmer 40-45 minutes, or until thickened. Stir occasionally.
- Ladle into hot sterilized jars to within 1/2 inch of the top of the jar. Wipe jar edges with clean cloth and seal with heated lids.
- Process in a hot water bath for 10 minutes.
June 30, 08: Oh, WOW! Nice and tangy with a sweet/spicy overlay of flavors! I tasted some left in the pan Delicious, The plums I used were California Plums, but want to make this with some local peaches, THX-Jo. UPDATE: Served this tonite with some mini veggie eggrolls; flavor just keeps getting better.
Delious the only changes we made were to increase the cinnamon to 1/2 teaspoon. Yeild was better than stated. We are looking forward to dipping chicken, egg rolls and etc this winter.