Lighter Plum Sauce Recipes

Steps:

• Boil all for 2 hours, Skim off stones. Put through a sieve and pour into air tight bottles or jars.

Steps:

• PREPARE PLUM SAUCE:.
• In a small saucepan, combine the plums, brown sugar, vinegar, ginger, and garlic.
• Bring to a boil over medium-high heat, stirring constantly.
• Remove from the heat and set aside to cool.
• When cool, remove and discard the ginger.
• PREPARE SPRING ROLLS:.
• Preheat the oven to 375 degrees Fahrenheit. Lightly coat 2 baking sheets with nonstick spray. Coat a nonstick skillet with nonstick spray.
• In a small bowl, stir together the soy sauce and sugar until smooth. Set aside until step 13.
• Set the skillet over medium-high heat.
• Add the cabbage, carrots, celery and garlic and cook, stirring, for 5 minutes, or until crisp tender.
• Remove the vegetables from the skillet and set aside until step 14.
• In the same skillet, cook the ground turkey, stirring, for 5 minutes, or until no longer pink.
• Add the soy sauce mixture to the skillet and stir well.
• Add the cooked vegetables and remove from the heat.
• Arrange the sheets of phyllo dough in one stack. Cut crosswise into 3 strips. Transfer 2 stacks of the strips to waxed paper and cover with plastic wrap to prevent drying out as you work.
• Place 1 strip of phyllo on a work surface and lightly coat with nonstick spray.
• Place 1 tablespoon of filling at the short end of the strip, centering it between the edges.
• Roll up the strip and filling one-third of the way. Fold the right and left sides of the phyllo over the filling and continue rolling to the end.
• Place the roll, seam side down, on a prepared baking sheet.
• Repeat with the remaining phyllo sheets and filling.
• Bake for 15 minutes, or until golden brown.
• Serve hot with the plum sauce.

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:

• 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 small saucepan, combine the plums, brown sugar, vinegar, ginger, and garlic.
• Bring to a boil over medium-high heat, stirring constantly.
• Remove from the heat and set aside to cool.
• When cool, remove and discard the ginger.

Steps:

• Heat a medium pot over medium heat for 4 to 5 minutes. Add olive oil, onion, and garlic and season with salt and pepper. Saute until translucent, 5 to 7 minutes. Stir in crushed tomatoes.
• Bring mixture to a boil; reduce heat to low and let simmer. Add sugar, oregano, 1 teaspoon pepper, and 1 teaspoon kosher salt; mix well. Let simmer, uncovered, until desired consistency is reached, 35 to 45 minutes, stirring every 15 minutes.
• Place a food mill on top of a large bowl. Transfer mixture to the food mill and process, working in batches if needed.