Keto Plum Sauce Food

KETO PLUM CURD

Steps:

• Wash the plums well. Add the plums and the water to a medium saucepan. Bring to a boil over medium-high heat.
• Reduce the heat to a minimum. Cook for 2-3 hours, until the plums are very soft and there is almost no liquid left. Be careful not to burn the plums!
• Press the plums through a mesh strainer with a back of a spoon so that only the pits remain. Discard the pits.
• Transfer the plum puree to a medium saucepan. Add the sweetener, butter and eggs.
• Heat the mixture over a low heat, continuously whisking until it is steaming hot and the first bubbles appear. Don't let it boil!
• Immediately remove the saucepan from the heat. Let the curd cool to room temperature, then refrigerate overnight.
• Transfer to jars and consume within a week. Store in the fridge.

KETO PLUM SAUCE

Steps:

• remove pits from plums and chop into chunks
• place all ingredients into a medium sized sauce pan and bring to a boil
• reduce heat and simmer for 20-25 minutes, until the plums have softened.
• remove cinnamon stick and star anise
• stir well sauce well and simmer until preferred consistency. The longer the simmer the thicker the sauce becomes
• to create a smooth texture: after removing the star anise and cinnamon stick, puree the softened plum sauce with an immersion blender or food processor . Return the mixture to the sauce pan and simmer until preferred thickness.
• this makes 2 cups. Each serving has 3 g net carbs

LOW-CARB KETO MARINARA SAUCE

Steps:

• Heat olive oil in a large pot. Add the diced onion and sauté until translucent, add the garlic and continue to cook for one to two minutes.
• Add all the remaining ingredients, bring to a boil. Reduce heat and simmer for five minutes; stirring.
• Remove from heat and allow to cool completely before storing in an airtight container in the refrigerator for five days. This recipe makes 4 cups of marinara sauce. One serving is ¼ cup.

PLUM BARBECUE SAUCE

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.

SPICY PLUM SAUCE

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.

PLUM SAUCE

Steps:

• Boil all for 2 hours, Skim off stones. Put through a sieve and pour into air tight bottles or jars.