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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 287g Recipe makes 8 cups) |
||
| Calories 206 | ||
| Calories from Fat 9 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.1g | 1% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.5g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 436mg | 18% | |
| Potassium 416mg | 11% | |
| Total Carbohydrate 50.3g | 16% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 44.6g | ||
| Protein 2.2g | 4% | |
Asian Plum Sauce
By: ~Rita~
Sep 9, 2004
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).
8 cups
Ingredients
- 4 garlic cloves, minced fine
- 1/2 ounce fresh ginger, minced
- 1 small onion, minced
- 1 cup brown sugar
- 2 cups water
- 1/8 cup teriyaki sauce
- 1 teaspoon sesame oil
- 1/8 cup soy sauce
- 1/2 teaspoon crushed dried chili
- 3 lbs plums, pitted & chopped
- 1 lemon, juice of, fresh
- 1 tablespoon cornstarch
- 1 tablespoon water
Directions
1
Place first 11 ingredients into pot.2
Bring to a boil then simmer 30 minutes.3
Mix water and cornstarch.4
Blend in a blender the solids from the pot with the cornstarch mixture and put back with the liquid simmering all the while.5
Simmer till thickened.6
Pour into sterilized jars (size you like) and put into a water bath for 10 minutes.7
Remove jars from water bath cool and store in a cool dark place.
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Browse similar recipes by category
- Course > Condiments, etc. > Sauces > Sweet Sauces
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Fruit > Pitted > Plums
- Cuisine > Asian > Eastern
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings
- Preparation > Technique > Canning > Water Bath
- Occasion > Gifts
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Chef #956352
On Sep 15, 2008
This plum sauce is so good! I made 5 batch's of it! I used pure maple syrup instead of the brown sugar as I don't like using sugar. It is a big hit with family and friends. One batch I made it with fresh squeezed OJ and rind with a hint of cloves. Love it ....Love it!
From: Aroostook
On Sep 21, 2004
This sauce is great!! Made 6 1/2 pints. Changed the recipe a bit.Omitted the sesame oil (it was over $6 and I only needed a bit for this recipe) and there was a bit too much heat for my taste. It seemed to over ride the "pluminess" of this sauce. Sooooo added a cup of port wine to the end product to tone down the hotness and sweeten the sauce. (Next time I would halve the hot peppers.) These tasty jars will be an excellent addition to upcoming Christmas gift baskets! Thanks for posting! Barb
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