TANGY PLUM BARBECUE SAUCE & PLUM SYRUP (2 IN ONE!)
This is a perfect recipe if you're wondering what to do with all those slightly over-the-hill, bruised, juicy to bursting point plums! The best part about it is that it's a two-fer: you make one recipe and end up with two things!
Provided by Neighborhood Fruit
Categories Sauces
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- To Make the Syrup.
- Pit the plums with your fingers and toss them into a saucepan or soup pot, you may smush them in the process of getting the pits out, which is fine. When they're all in there, add the sugar and turn on the heat (add less sugar at first, you can add more later). If it's dry ad a little water. When it's simmering, turn it down and let it simmer for 15-20 minute After it's cooled a bit, scoop the plum mixture into a colander that's resting inside a large bowl. Strain the mixture and pour the syrup into bottles. Keep refrigerated for up to one month!
- To Make the Barbecue Sauce.
- Slice the onion and caramelize it in a little oil. Take the plum solids that are left behind in the colander and combine them with the caramelized onions, habaneros and salt in the blender. Blend till smooth. Use the sauce on pork ribs, tofu and whatever else your heart desires.
Nutrition Facts : Calories 158.4, Fat 1.8, SaturatedFat 0.2, Sodium 698.4, Carbohydrate 37.1, Fiber 2.1, Sugar 34.2, Protein 1.1
TANGY PLUM SAUCE FOR CANNING
Use this tart and sweet sauce right out of the jar for dipping. Or use as a sort of stir-fry or poaching sauce, adding other ingredients like fresh ginger and hot chili flakes. Makes a small batch but easily doubled. From Topp and Howard's "Put a Lid on it".
Provided by Cookin-jo
Categories Sauces
Time 1h10m
Yield 3 half pints, 3 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 631, Fat 0.9, SaturatedFat 0.1, Sodium 1439.6, Carbohydrate 157.2, Fiber 5.5, Sugar 143.1, Protein 3.6
PLUM BARBECUE SAUCE
Categories Condiment/Spread Sauce Fruit Mustard Sauté Quick & Easy Plum Summer Grill/Barbecue Jam or Jelly Simmer Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 9
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.
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
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.
More about "tangy plum barbecue sauce plum syrup 2 in one food"
HOW TO MAKE PLUM BARBEQUE SAUCE AND SYRUP (2-FOR-1!)
From instructables.com
推定読み取り時間 3 分
HOMEMADE PLUM BBQ SAUCE - BOWL ME OVER
From bowl-me-over.com
TANGY PLUM BARBECUE SAUCE PLUM SYRUP 2 IN ONE FOOD ...
From homeandrecipe.com
TANGY PLUM BARBEQUE SAUCE PLUM SYRUP 2 IN ONE RECIPES
From wikifoodhub.com
SPICY PLUM BARBECUE SAUCE RECIPE | FORKINGSPOON
From forkingspoon.com
TANGY PLUM AND CHIPOTLE SAUCE - EAT WELL RECIPE - NZ HERALD
From nzherald.co.nz
TANGY PLUM BARBECUE SAUCE & PLUM SYRUP 2 IN ONE! - RED ...
From cookart.us
TANGY PLUM BARBECUE SAUCE & PLUM SYRUP (2 IN ONE!) RECIPE
From recipeofhealth.com
TANGY PLUM BARBECUE SAUCE PLUM SYRUP 2 IN ONE RECIPES ...
From recipert.com
TANGY PLUM BARBECUE SAUCE & PLUM SYRUP (2 IN ONE!) RECIPE
From recipenode.com
PLUM BBQ SAUCE - ANOTHERFOODBLOGGER
From anotherfoodblogger.com
PLUM BBQ SAUCE - A DUCK'S OVEN
From aducksoven.com
PLUM BARBECUE SAUCE - UNCOMPLICATEDCHEF
From uncomplicatedchef.com
BEST TANGY PLUM BARBEQUE SAUCE PLUM SYRUP 2 IN ONE RECIPES
From alicerecipes.com
GRILLED PORK CHOPS WITH PLUM BBQ SAUCE - NYT COOKING
From cooking.nytimes.com
PLUM BBQ SAUCE - FROM THE LARDER
From fromthelarder.co.uk
WHAT TO DO WITH TOO MANY PLUMS, PART 1: PLUM BARBECUE SAUCE
From kqed.org
ASIAN PLUM BARBECUE SAUCE - LILLY'S TABLE
From lillystable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love