Chinese Plum Sauce Recipes

Steps:

• 1. Combine the plums, vinegar, brown sugar, soy sauce, ginger, garlic, and star anise in a large nonreactive pot, and bring to a boil.
• 2. Reduce the heat and simmer until thickened, 20 to 25 minutes.
• 3. Remove the star anise and discard.
• 4. Purée the sauce with a stick blender.
• 5. Ladle into bowls or jars.
• 6. Cool, cover, and refrigerate for up to 3 weeks.
• 7. Note: (This is optional) Use the boiling-water method. Ladle into clean, hot 4-ounce or half-pint canning jars, leaving 1/4 inch of headspace.Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 10 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.

Steps:

• 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.
• Makes about 4 cups

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.

Steps:

• In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring. Remove from heat.

Steps:

• Cut plums in half and remove stone. Then cut again into quarters. Place plum pieces in a food processor and puree until the there are small flecks of skin still visible. Pour the puree into a mixing bowl.
• Grate the garlic with a microplane if you have one, otherwise, chop very fine and add to the plum puree.
• Add chili and soy sauce to plums.
• In a separate container, mix the honey and vinegar together until the honey is dissolved, then pour the mixture into the plum puree.
• Add the chopped green onions.
• Stir and refrigerate at least an hour before serving. Flavors will mellow with time.