PLUM KETCHUP
This is a wonderful sauce for any kind of venison, but it's also great for bbq instead of tomato ketchup. It's especially good with beef. I got the recipe from a friend who is a passionate hunter.
Provided by Mia in Germany
Categories Sauces
Time 45m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash and halve the plums and remove the pits.
- Peel and slice the shallots.
- Roughly grind peppercorns and coriander seeds with mortar and pestle.
- Peel and thinly slice garlic cloves.
- In a large pot, heat oil and saute the shallots until translucent. Add salt.
- Add honey, red wine, pepper and coriander, bay leave and cinnamon stick, bring to a boil and add plums.
- Reduce heat and gently simmer for about 20 minutes until ketchup gets a jam-like consistency.
- Remove bay leave and cinnamon stick.
- Add horseradish and purée in a blender or with an immersion blender.
- Fill hot into prepared canning jars and store in a cool place for up to 3 months.
PLUM KETCHUP
Make and share this plum ketchup recipe from Food.com.
Provided by chia2160
Categories Fruit
Time 40m
Yield 2 cups
Number Of Ingredients 9
Steps:
- in processor pulse plums, onion, garlic and ginger until finely chopped.
- put into a saucepan.
- add remaining ingredients, heat to boiling.
- lower heat and simmer uncovered, stirring occasionally until thickened, about 30 minutes.
- cool and refrigerate.
PLUM KETCHUP
Provided by Amanda Hesser
Categories easy, condiments
Time 1h45m
Yield About 2 1/2 cups
Number Of Ingredients 13
Steps:
- Place cloves and allspice berries on cheesecloth and tie into a packet. In a deep, heavy, nonreactive pot, combine the spice packet and all remaining ingredients. Bring to a boil, then reduce heat and simmer, stirring occasionally until a thick, pulpy sauce is formed, about 50 to 60 minutes.
- Pass mixture through a sieve into a bowl, pressing with the back of a spoon to extract pulp. Let cool, then transfer to jars and refrigerate. The ketchup will keep 3 weeks in a refrigerator, 6 months in a freezer.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 0 grams, Carbohydrate 60 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 197 milligrams, Sugar 54 grams, TransFat 0 grams
SWEET AND SOUR GLAZED SHRIMP
Mix Chinese plum sauce, ketchup and rice wine vinegar to get the perfect balance of flavors for this shrimp.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Stir together the plum sauce, ketchup, soy sauce and pepper flakes in a small bowl and set aside.
- Sprinkle the shrimp with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Add the shrimp to the skillet and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a plate.
- Add the scallion whites, garlic and ginger to the skillet and cook, stirring constantly, until soft, about 1 minute. Add the vinegar and scrape up any brown bits that cling to the bottom of the skillet. Add the plum-ketchup sauce and bring to a simmer. Return the shrimp to the skillet along with the scallion greens and give the skillet a swirl to bring everything together. Divide among 4 plates and serve with white rice if using.
PLUM CATSUP
This is from an old recipe book.
Provided by Cathy Gillespie @circlemoon8
Categories Other Sauces
Number Of Ingredients 6
Steps:
- Wash and drain plums. Cover with water and cook slowly until tender; press through sieve, rubbing through as much pulp as possible.
- To the plums add sugar and seasonings. Simmer and when the consistency of catsup, put into jars or bottles.
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