Sweet And Sour Plum Sauce Food

SWEET AND SOUR PLUM SAUCE

Steps:

• Mix the cornstarch in the water.
• Combine all the ingredients in a saucepan and heat for 5-6 minutes or until the sugar has dissolved and the sauce begins to thicken.
• Serve at room temperature. Refrigerate any leftover sauce.

ASIAN PLUM SAUCE FOR CANNING

Steps:

• Place all ingredients in a large heavy bottom pan bring to boil stirring until thick and syrupy 1 1/2 hours when it reaching 215 F degrees.
• Fill sterilized jars leaving 1/4 inch headspace. Wipe rims and place lids and rings and process 15 minutes. Shut flame off, remove lid and leave for 5 more minutes.
• Remove to a towel-lined counter to cool in a draft free spot.
• Remove rings and wipe clean, label and place in storage in a cool, dark place.

DELICIOUS PINEAPPLE SWEET N' SOUR SAUCE

Steps:

• In a medium saucepan, combine pineapple with juice, sugar, vinegar and soy sauce; heat to boiling, simmer on a low boil.
• In a small cup mix together the cornstarch with water, stir into hot pineapple mixture; continue to boil for 1 minute, stirring occasionally.
• Stir in plum sauce and remove from heat.
• Bring to room temperature.
• Cover and refrigerate.

SWEET AND SOUR PLUM MEATBALLS

Steps:

• In a medium bowl, mix together all of the meatball ingredients.
• Shape into 1-inch balls and set aside.
• In a small bowl, stir together all of the sauce ingredients and set aside.
• Heat a wok or large sauce pan on medium-high with just a little oil in it.
• Saute/stir fry the meatballs until all browned.
• Pour the sauce over them and cook on low heat for 3 minutes.
• Serve over rice for pour into a bowl, cover and refrigerate until needed.

LUCKY SWEET AND SOUR SAUCE

Steps:

• Mix juice and cornstarch.
• Heat oil in a small saucepan and add remaining ingredients and cornstarch mixture.
• Cook over medium to medium high heat, stirring until sauce thickens.

SOUR PLUM SAUCE (TKEMALI)

Steps:

• In a large non-metallic saucepan, combine the prunes and enough water to barely cover.
• Bring to a boil, then reduce the heat to low and simmer, covered, until the prunes are soft, 10 to 15 minutes.
• Drain the prunes, then pit and put them through a food mill.
• Return the prunes to the saucepan.
• Add the cilantro, garlic, coriander seeds fenugreek, red pepper flakes to taste, ¼ cup lemon juice, and salt.
• Bring to a boil and heat for 2 to 3 minutes, then remove from the heat.
• Taste and add more lemon juice, if needed.
• Cool the sauce to room temperature and transfer to a sterilized 1 quart jar.
• Top with the oil, seal, and refrigerate.
• The sauce should stand for at least 4 to 6 hours before serving.
• This sauce will keep in the refrigerator for up to 2 months.