Chinese Inspired Plum Sauce Paleo Food

CHINESE-INSPIRED PLUM SAUCE {PALEO}

Steps:

• Add all ingredients to a medium saucepan over medium heat; cover the saucepan and cook until the plums are disintegrated, about 20 minutes, stirring occasionally.
• Transfer to a blender or food processor and process until smooth. Taste and adjust seasonings as desired.
• Cool to room temperature, then store in an airtight container in the fridge for up to 2 weeks.

EASY PALEO CHINESE PLUM SAUCE RECIPE

Steps:

• Place the plums, onion, and garlic into a blender.
• Blend well.
• Place the blended sauce into a saucepan and simmer for 30 minutes.
• Add in the rest of the spices and condiments to taste. Stir well.
• Serve with your favorite meats.

CHINESE PLUM SAUCE

Steps:

• Place the plums, sugar, apple cider vinegar, unseasoned rice vinegar, soy sauce, Chinese five-spice powder, ginger coins, chile and 1/4 teaspoon salt in a small pot. Bring to a boil, reduce the heat to medium, cover and simmer until the plums are soft, about 20 minutes.
• Allow the mixture to cool for 5 minutes, then transfer to a blender, filling halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Alternatively, use an immersion blender until smooth.
• Transfer the blended plum mixture back to the same pot and cook over medium heat, stirring frequently, until the mixture is thick and you can see the bottom of the pot when you run a rubber spatula across the bottom, about 5 minutes.
• Transfer to a medium bowl or plate to cool to room temperature, about 2 hours.
• The sauce can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.

CHINESE PLUM SAUCE

Steps:

• 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