AUTHENTIC CHINESE PLUM SAUCE
Use this popular and versatile Chinese Plum Sauce as a dipping sauce for for everything from wontons, egg rolls, spring rolls, dumplings, roasted duck, fish, chicken, shrimp, or with noodles and rice. Use it to baste your meats before grilling or as a glaze for baked poultry and pork.
Provided by Kimberly Killebrew
Categories condiment
Time 1h20m
Number Of Ingredients 17
Steps:
- Place all the ingredients except for the spice mixture in a medium-sized pot and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 30 minutes. Use an immersion blender or transfer to a blender to puree until smooth (then return to pot).
- Place the whole spices (skip if using store-bought five spice powder) in a small dry pan and toast over medium-high heat just until fragrant. Be careful not to scorch the spices or they will taste bitter. Let the spices cool and then place the whole spices in a piece of cheesecloth tied shut with string or in a tea sachet. Do the same if using store-bought ground five spice powder.
- Place the spice packet in the pot with the plum sauce and continue to simmer uncovered for 25-45 minutes until the sauce is thickened to the desired consistency. Discard the spice packet. Let the sauce cool. Store in the fridge in an airtight non-reactive container. Will keep for up to 2 weeks.
- CANNING INSTRUCTIONS: Ladle the hot plum sauce into sterilized jars, seal with the lids and process in a boiling water canner for 15 minutes. Turn off the heat and let sit for 5 minutes. Remove the jars and let sit undisturbed for 24 hours then check the seals. Will keep in a dark, cool place for at least a year.
Nutrition Facts : ServingSize 1 tablespoon, Calories 21 kcal, Carbohydrate 5 g, Sodium 51 mg, Sugar 4 g
SPICY PLUM SAUCE
My flavorful fruit sauce is delicious over pork or poultry. The pepper gives it a little kick you usually wouldn't expect. —Suzanne Veverka, White Cloud, Michigan
Provided by Taste of Home
Time 1h45m
Yield 9 half-pints.
Number Of Ingredients 10
Steps:
- In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer until reduced by a third, 60-90 minutes., Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.
EASY PLUM SAUCE
posting this for ZWT 2006 this is a wonderfully easy version of Asian Plum Sauce. it is great with egg rolls, used in a stir fry, just as a dipping sauce for so many things. You can spice this up a little by adding 1/2 tsp of red pepper flakes
Provided by JanetB-KY
Categories Sauces
Time 12m
Yield 1 1/4 cups
Number Of Ingredients 7
Steps:
- Mix the ingredients together well; bring to a boil on low heat; boil about 2 minutes stirring constantly.
- Cool the sauce and store in a jar in the refrigerator; use within a few days.
Nutrition Facts : Calories 740.1, Fat 0.3, SaturatedFat 0.1, Sodium 88.1, Carbohydrate 182.6, Fiber 3.4, Sugar 126.8, Protein 1.4
CHINESE PLUM SAUCE
The condiment sū méi jiàng is typically made with plums, vinegar, sugar and some spices. Our version of plum sauce has the perfect balance of sweetness, brightness and light spice. It's traditionally used as a dipping sauce for fried foods like spring rolls, egg rolls and fried wontons, and for basting duck, chicken and pork. But there's no need to stop there. Try it tossed with noodles or a stir-fry, or mixed into a salad dressing for a twist.
Provided by Food Network Kitchen
Time 2h35m
Yield 1 3/4 cups
Number Of Ingredients 9
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.
PLUM SAUCE
This is an easy version of plum sauce that is very tasty and keeps well in the fridge. Serve hot or chilled, with egg rolls, pork or chicken.
Provided by Rayna
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring. Remove from heat.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 25.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 11.4 mg, Sugar 17.8 g
PLUM SAUCE
Steps:
- In a blender or food processor, combine pineapple, juice, salted plums, brown sugar, vinegar, preserves, and garlic and process until smooth. Transfer to a small saucepan, and add the crushed red chile peppers. Bring mixture to a boil, reduce the heat, and simmer for 5 minutes, stirring constantly. Remove from heat and use as a dipping sauce for Egg Rolls.
ASIAN PLUM SAUCE
This sauce is full of flavor. It's tangy, salty, spicy! Serve over or along side fried tofu, chicken or pork. Before serving garnish with fresh sliced scallions (green onions).
Provided by Rita1652
Categories Sauces
Time 1h15m
Yield 6-8 1/2 pints
Number Of Ingredients 13
Steps:
- Place first 11 ingredients into pot.
- Bring to a boil then simmer 30 minutes.
- Mix water and cornstarch.
- Blend in a blender the solids from the pot with the cornstarch mixture and put back with the liquid simmering all the while.
- Simmer till thickened.
- Pour into sterilized jars (size you like) and put into a water bath for 10 minutes.
- Remove jars from water bath cool and store in a cool dark place.
WARM PLUM SAUCE
This is a fresh alternative to bottled hoisin sauce, the traditional accompaniment to Mu-Shu Pork.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine all ingredients except sesame seeds; cook over high heat for 3 minutes. Reduce heat to medium high and cook, stirring occasionally, until liquid thickens and the plums have softened and broken down to the consistency of a chunky preserve, about 15 minutes.
- Remove from heat, transfer plum sauce to a serving dish, and sprinkle with the sesame seeds. Serve warm.
CHINESE PLUM SAUCE
Make and share this Chinese Plum Sauce recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 1h55m
Yield 4 cups
Number Of Ingredients 12
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
Nutrition Facts : Calories 316.1, Fat 1, SaturatedFat 0.1, Sodium 295.1, Carbohydrate 79.7, Fiber 5.6, Sugar 71.9, Protein 2.8
ROASTED DUCK BREAST WITH PLUM SAUCE
This easy yet impressive recipe makes a stylish main course for a special occasion
Provided by James Martin
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
- Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
- When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
- To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.
Nutrition Facts : Calories 904 calories, Fat 64 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.05 milligram of sodium
PLUM BARBECUE SAUCE
from Cooking Light, this zesty sauce can be brushed over food after it's cooked or during the last minute or two of cook time. Serve with grilled chicken, pork tenderloin or burgers. Or add to a slow cooker with pork or beef roast. Smoky chipotle chile powder is a fine substitute for smoked paprika.
Provided by LainieBug
Categories Sauces
Time 35m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Bring all ingredients to a boil in a medium saucepan. Cover, reduce heat, and simmer 5 minutes.
- Uncover and simmer 15 minutes or until thick, stirring occasionally.
- Cool 10 minutes, then place mixture in a food processor. Process until smooth.
- Refrigerate in an airtight container for up to 2 weeks.
- Serving size: 2 tablespoons.
Nutrition Facts : Calories 311.9, Fat 1.2, SaturatedFat 0.1, Sodium 1403.1, Carbohydrate 77.8, Fiber 3.1, Sugar 65.6, Protein 4.1
PLUM SAUCE
Delicious sauce which is easy to make, keeps well and can be used in the same way as Tomato Sauce or Ketchup. Ideal recipe for making when plums are in abundance.
Provided by Kiwi Kathy
Categories Sauces
Time 2h15m
Yield 6 bottles
Number Of Ingredients 8
Steps:
- Boil all for 2 hours, Skim off stones. Put through a sieve and pour into air tight bottles or jars.
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