Chinese Plum SaucePrint Category Asian sauce Thematic No thematic Source Recettes Quebecoises Evaluation
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- 8 cups halved pitted plums, (3 lb/1.5 kg)
- 1 cup chopped onions
- 1 cup water
- 1 tsp minced gingerroot
- 1 clove garlic, minced
- 3/4 cup granulated sugar
- 1/2 cup rice vinegar or cider vinegar
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1/4 tsp cloves
- 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.