Tangy Plum Sauce for Canning |
|
 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
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 . Ingredients:
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 |
Directions:
1. Use food processor for chopping plums and onions separately, if you have one.
2. Place plums, sugar, vinegar and salt in a non-reactive saucepan. Bring to a boil and simmer for 3 minutes, stirring now and then.
3. Add all the remaining ingredients and bring to a boil. Reduce heat and simmer 40-45 minutes, or until thickened. Stir occasionally.
4. 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.
5. Process in a hot water bath for 10 minutes.
|
|