Plum Barbecue Sauce Food

PLUM BBQ SAUCE

Steps:

• Add all ingredients to a food processor and blend until completely smooth.
• Taste and adjust. Add more salt if necessary, more chipotles to make it spicier, maple syrup to make it sweeter, or more apple cider vinegar if you prefer a more vinegary punch.
• Spread on your favorite grilled meats and use as a condiment as desired.

PORK TENDERLOIN WITH PLUM BARBECUE SAUCE

Steps:

• Heat a grill pan, broiler or grill to high heat.
• Heat the sugar and water in a medium pot over medium-high heat. When the mixture reaches a bubble, reduce the heat to medium-low and add the ginger, plums and five-spice powder. Simmer for 10 minutes, then stir in the lemon juice. Remove from the heat and let cool for about 5 minutes. Add the plum mixture to a blender or food processor and process until smooth. Pour into a medium bowl and stir in the hoisin sauce. Reserve.
• While the plums are cooking, put the pork tenderloins on a sheet pan and coat with oil, grill seasoning and coriander. Grill, or broil 6 inches from heat, until just firm, about 20 to 22 minutes. Remove from the grill to a cutting board and tent with foil. Let rest for about 5 minutes, then slice and arrange on a platter. Top with the plum barbecue sauce and serve.

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.

TANGY PLUM SAUCE FOR CANNING

Steps:

• Use food processor for chopping plums and onions separately, if you have one.
• Place plums, sugar, vinegar and salt in a non-reactive saucepan. Bring to a boil and simmer for 3 minutes, stirring now and then.
• Add all the remaining ingredients and bring to a boil. Reduce heat and simmer 40-45 minutes, or until thickened. Stir occasionally.
• 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.
• Process in a hot water bath for 10 minutes.

PLUM BARBECUE SAUCE

Steps:

• Cook onion in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring more frequently toward end of cooking, until plums fall apart and sauce is thickened, about 1 hour. Cool to room temperature. Serve with pork or chicken.