Annie's Chinese Plum Sauce

14 years ago

Annie, just wanted to let you know I've just finished cooking a double batch of your Chinese Plum Sauce. Made it last year & we loved it both as a dipping sauce and as a BBQ sauce. The only change we made was to increase the jalapeno and the garlic.

ANNIE'S CHINESE PLUM SAUCE

4 Pounds Fresh Plums

2 Cups Brown Sugar

1 Cup Granulated Sugar

3/4 Cup Onion, chopped finely

2 Tablespoons Mustard Seed

2 Tablespoons Jalapenos, seeded & finely chopped (we used 2)

1-1/4" x 1/2" Fresh Ginger, peeled & grated

1 Tablespoon Salt

1 Clove Garlic, finely minced (we used 3 cloves)

1 Cup Cider Vinegar

Wash, pit, & chop plums.

Combine remaining ingredients in a large pan, bring to a boil, and reduce heat. Add plums and cook until thick & syrupy.

Blend with stick blender or food processer.

Makes 4 pints. Freeze extra.

Use for egg or spring roll dipping sauce. Or even chicken BBQ-type sauce. (Tricia's note: we like it as a BBQ sauce on pork also.)

/tricia

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Comments (5)

annie1992
14 years ago
tricia, I'm glad you liked it, Ashley used it for chicken nuggets.

However, it's really katiec's recipe, I think. It's one of our favorites.

Annie
wizardnm
14 years ago
The recipe is wonderful, I made three batches last summer when I was over run with plums, given to me by friends. Glad I did too, this year it doesn't look good for getting any plums due to the weird growing season and frost.

The recipe I used is in the Ball "Complete Book of Home Canning". The only difference I see in the recipes is that Ball calls for two cloves of garlic. There is canning directions also.

I had it with egg rolls two nights ago. It's really good with pork tenderloin too.

Nancy
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Wow! Thank you for all the recipe offers. They would be great. (note to self: establish organized method for filing and finding said recipes come July) The tree does work hard, mustangs. Today it looks more like a popcorn tree than a plum tree. It's branches are covered with white popcorn sized blossoms, no green leaves yet. This year SHOULD be an "off" year, but it sure doesn't look like it this week.
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This is my version of a Jalapeno Cafe recipe. We keep a dollar store squeeze bottle of it in the fridge and DH eats it on everything. I increased the vinegar because the original recipe was a bit too close to the pH line for me and the last batch using these proportions was 3.6. We've used all sorts of combinations of hot and sweet peppers. Sometimes it's Muddy Brownish Red Dragon Sauce. I quadruple the recipe to can. * Exported from MasterCook * Green Dragon Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Condiments Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 jalapenos -- stems removed, coarsely chopped (2 1/2 cups) 1 medium onion -- coarsely chopped 4 cloves garlic -- sliced 1 teaspoon salt 1/2 teaspoon vegetable oil 2 cups water 1 1/4 cups white vinegar -- or more, to taste Combine the jalapenos, onion, garlic, salt and oil in a non-reactive saucepan over high heat. Saute' for 3 minutes. Add the water and continue to cook for about 20 minutes. Remove from heat and allow to steep until mixture has cooled. Place mixture in food processor and puree until smooth. With the processor running, pour the vinegar through the feed tube in a steady stream. To refrigerate: Pour into sterilized pint jar and seal. Let age at least 2 weeks before using. *Katie's note: To can-- Pour into clean, hot half-pint or pint jars and process in a boiling water bath for 10 minutes at 0-1000 ft., 15 min. at 1001-6000 ft., and 20 min. above 6000 ft. Source: "Jalapeno Cafe" - - - - - - - - - - - - - - - - - - - Here is a link that might be useful: Green Dragon Sauce
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lpinkmountain
14 years ago
I make this whenever I can get good plums. So much better and less expensive than any of the stuff you'd buy in the store.
KatieC
14 years ago
That's funny...Today I was gutting my pantry and found my last jar of this sauce. Need to find plums this year! My proportions are a little different, but it is from Ball originally (out of one of the early '90's books, I think). I never noticed it was in the big book.

Here it is with canning info:

Asian Plum Sauce

8 cups pitted and chopped plums
1 3/4 cups dark brown sugar
1/2 cup white sugar
2/3 cup cider vinegar
1/2 cup finely chopped onion
1 medium jalapeno pepper -- finely chopped (we use ribs and seeds)
4 teaspoons mustard seed
2 teaspoons salt
6 cloves garlic -- minced
2 tablespoons minced ginger -- or 1 tbsp. powdered ginger

Bring all ingredients except plums to a boil in a non-aluminum pan. Stir in plums. Simmer until thick, stirring often. Mash with a potato masher or blend if you want a smoother sauce.

To can: Fill hot, clean jars with hot sauce, leaving 1/2" headspace. Wipe rims, adjust lids and process in a boiling water bath for 20 minutes at 0-1000 ft., 25 minutes, 1001-6000 ft., or 30 minutes, above 6000 ft. Makes about 6 half pints.
blueiris24
14 years ago
Oh my goodness that sounds good! I've been into cooking Chinese and Thai recently, and lovvvve plum sauce - thanks!

Annie's Chinese Plum Sauce

Comments (5)

annie1992

wizardnm

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