Savory Plum Sauce Recipes

Steps:

• Place plums in blender or food processor; cover and process until smooth. Transfer to a saucepan; add sugar, or orange juice concentrate, lemon juice, vinegar and seasoning. Bring to a boil. Combine cornstarch and water until smooth; gradually add to plum mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve as a condiment with pork or poultry.

Steps:

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

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Generously season pork tenderloin with salt and black pepper.
• Heat oil in a large, oven-proof skillet over medium-high heat. Cook tenderloin until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate.
• Saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. Add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• Stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around pork tenderloin. Transfer skillet to preheated oven.
• Cook until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork and plums to a plate.
• Place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. Bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. Whisk butter into mixture until melted and sauce is shiny. Pour sauce over pork and plums.

Steps:

• Preheat oven 375 deg.
• Combine first four ingredients in plastic bag. Add chicken strips and marinate for 15 minutes.
• Place almonds and parsley on waxed paper. Dip chicken strips into mixture to coat. Place chicken strips on a sprayed jelly roll pan and bake at 375 deg. for 16-20 minutes.
• Plum sauce:.
• Cut in half, remove seed and chop. Puree plums in a blender
• Place puree into a sauce pan and add soy, cornstarch, sugar, ginger and garlic. Bring to a simmer and let simmer until thick about 10-15 minutes.
• Or you may place in a 1 quart glass container, combine all ingredients and microwave on high uncovered for 8 minutes. Stirring every 3 minutes or until thick and clear.
• Serve chicken strips with lettuce, sugar snap peas and sauce.

Steps:

• Put the apple in a large saucepan with a little water. Let it cook for about 5 minutes, or until it is soft. Add the remaining ingredients and a little salt. Let simmer on low heat for an hour. Remove from the heat and let cool to room temperature. Puree the sauce in a food processer. Taste for sweet (add more sugar) or sour (add more vinegar). Pour into a glass jar and efrigerate for a day or two before using.

Steps:

• In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer until reduced by a third, 60-90 minutes., Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.