ASIAN PLUM SAUCE FOR CANNING
This is a sweet and sour condiment. Use it in Chinese cuisine as a dip for deep-fried dishes, such as spring rolls, egg rolls, pork, noodles, and deep-fried tofu as well as for roast duck or chicken. It is made from sweet tart plums along with sugar, vinegar, ginger and chilies.
Provided by Rita1652
Categories Sauces
Time 2h
Yield 5 8 ounce jars
Number Of Ingredients 11
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.
CHINESE PLUM SAUCE
The condiment sū méi jiàng is typically made with plums, vinegar, sugar and some spices. Our version of plum sauce has the perfect balance of sweetness, brightness and light spice. It's traditionally used as a dipping sauce for fried foods like spring rolls, egg rolls and fried wontons, and for basting duck, chicken and pork. But there's no need to stop there. Try it tossed with noodles or a stir-fry, or mixed into a salad dressing for a twist.
Provided by Food Network Kitchen
Time 2h35m
Yield 1 3/4 cups
Number Of Ingredients 9
Steps:
- Place the plums, sugar, apple cider vinegar, unseasoned rice vinegar, soy sauce, Chinese five-spice powder, ginger coins, chile and 1/4 teaspoon salt in a small pot. Bring to a boil, reduce the heat to medium, cover and simmer until the plums are soft, about 20 minutes.
- Allow the mixture to cool for 5 minutes, then transfer to a blender, filling halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Alternatively, use an immersion blender until smooth.
- Transfer the blended plum mixture back to the same pot and cook over medium heat, stirring frequently, until the mixture is thick and you can see the bottom of the pot when you run a rubber spatula across the bottom, about 5 minutes.
- Transfer to a medium bowl or plate to cool to room temperature, about 2 hours.
- The sauce can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
ASIAN PLUM SAUCE FOR CANNING
This sauce is great for dipping, as a grilling sauce, or brushed on baked pork chops or chicken. It is especially good for dipping chicken strips or egg rolls in.
Provided by Violet 2
Categories Sauces
Time 1h45m
Yield 6 half pints, 12 serving(s)
Number Of Ingredients 10
Steps:
- Bring all ingredients except plums to a boil in a non-aluminum pan. Stir in plums. Simmer until thick, stirring often. Mash with a potato masher or blend if you want a smoother sauce.
- To can: Fill hot, clean jars with hot sauce, leaving 1/4" headspace. Wipe rims, adjust lids and process in a boiling water bath for 20 minutes at 0-1000 ft., 25 minutes, 1001-6000 ft., or 30 minutes, above 6000 ft. Makes about 6 half pints.
Nutrition Facts : Calories 217.6, Fat 0.6, SaturatedFat 0.1, Sodium 398.1, Carbohydrate 54.2, Fiber 1.9, Sugar 50.8, Protein 1.2
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