Fresh Plum Sauce


5 1/2 pounds Plums (after skinning and pitting)
1 1/2 pounds chopped onion
1 medium Guajillo Pepper (Ground- 1 dried)
1/4 cup Mirin
3/4 ounce Grated Ginger
1 tablespoon Teriaki Sauce
1 1/2 teaspoons minced fresh Garlic
1 teaspoon Coriander
1/2 teaspoon Allspice
1/2 teaspoon Cinnamon


Pulse chopped, skinned plums and onions in the food processor until fine. Take your guajillo pepper and grind in vita-mix or simlar spice ginder. In large dutch oven, place plums, onions, and all other ingredients and stir to combine. Bring up to a boil and then turn heat back to simmer. I simmered mine for about 45 minutes until it was the consistency of applesauce. I canned the sauce. I sterlized (4) 16 oz jars and 1 8 oz jar for sampling to my customers. We ate what was left in the pot that night with our crab rangoons...YUM. Take the jars and boil them in your water bath for 12 minutes to sterlize. Fill the jars with the Plum Sauce and place back in water bath canner for 15 minutes dependi




1.0 servings


Monday, July 19, 2010 - 8:13am


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