TANGY PLUM BARBEQUE SAUCE & PLUM SYRUP (2 IN ONE!)
Steps:
- To Make the Syrup Pit the plums with your fingers and toss them into a saucepan or soup pot, you may smush them in the process of getting the pits out, which is fine. When they're all in there, add the sugar and turn on the heat (add less sugar at first, you can add more later). If it's dry ad a little water. When it's simmering, turn it down and let it simmer for 15-20 min. After it's cooled a bit, scoop the plum mixture into a colander that's resting inside a large bowl. Strain the mixture and pour the syrup into bottles. Keep refrigerated for up to one month! To Make the Barbeque Sauce Slice the onion and caramelize it in a little oil. Take the plum solids that are left behind in the colander and combine them with the caramelized onions, habaneros and salt in the blender. Blend till smooth. Use the sauce on pork ribs, tofu and whatever else your heart desires.
TANGY PLUM BARBECUE SAUCE & PLUM SYRUP (2 IN ONE!)
This is a perfect recipe if you're wondering what to do with all those slightly over-the-hill, bruised, juicy to bursting point plums! The best part about it is that it's a two-fer: you make one recipe and end up with two things!
Provided by Neighborhood Fruit
Categories Sauces
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- To Make the Syrup.
- Pit the plums with your fingers and toss them into a saucepan or soup pot, you may smush them in the process of getting the pits out, which is fine. When they're all in there, add the sugar and turn on the heat (add less sugar at first, you can add more later). If it's dry ad a little water. When it's simmering, turn it down and let it simmer for 15-20 minute After it's cooled a bit, scoop the plum mixture into a colander that's resting inside a large bowl. Strain the mixture and pour the syrup into bottles. Keep refrigerated for up to one month!
- To Make the Barbecue Sauce.
- Slice the onion and caramelize it in a little oil. Take the plum solids that are left behind in the colander and combine them with the caramelized onions, habaneros and salt in the blender. Blend till smooth. Use the sauce on pork ribs, tofu and whatever else your heart desires.
Nutrition Facts : Calories 158.4, Fat 1.8, SaturatedFat 0.2, Sodium 698.4, Carbohydrate 37.1, Fiber 2.1, Sugar 34.2, Protein 1.1
TANGY PLUM SAUCE FOR CANNING
Use this tart and sweet sauce right out of the jar for dipping. Or use as a sort of stir-fry or poaching sauce, adding other ingredients like fresh ginger and hot chili flakes. Makes a small batch but easily doubled. From Topp and Howard's "Put a Lid on it".
Provided by Cookin-jo
Categories Sauces
Time 1h10m
Yield 3 half pints, 3 serving(s)
Number Of Ingredients 13
Steps:
- Use food processor for chopping plums and onions separately, if you have one.
- Place plums, sugar, vinegar and salt in a non-reactive saucepan. Bring to a boil and simmer for 3 minutes, stirring now and then.
- Add all the remaining ingredients and bring to a boil. Reduce heat and simmer 40-45 minutes, or until thickened. Stir occasionally.
- Ladle into hot sterilized jars to within 1/2 inch of the top of the jar. Wipe jar edges with clean cloth and seal with heated lids.
- Process in a hot water bath for 10 minutes.
Nutrition Facts : Calories 631, Fat 0.9, SaturatedFat 0.1, Sodium 1439.6, Carbohydrate 157.2, Fiber 5.5, Sugar 143.1, Protein 3.6
PLUM BARBECUE SAUCE
from Cooking Light, this zesty sauce can be brushed over food after it's cooked or during the last minute or two of cook time. Serve with grilled chicken, pork tenderloin or burgers. Or add to a slow cooker with pork or beef roast. Smoky chipotle chile powder is a fine substitute for smoked paprika.
Provided by LainieBug
Categories Sauces
Time 35m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Bring all ingredients to a boil in a medium saucepan. Cover, reduce heat, and simmer 5 minutes.
- Uncover and simmer 15 minutes or until thick, stirring occasionally.
- Cool 10 minutes, then place mixture in a food processor. Process until smooth.
- Refrigerate in an airtight container for up to 2 weeks.
- Serving size: 2 tablespoons.
Nutrition Facts : Calories 311.9, Fat 1.2, SaturatedFat 0.1, Sodium 1403.1, Carbohydrate 77.8, Fiber 3.1, Sugar 65.6, Protein 4.1
TANGY BARBECUE SAUCE
My mother-in-law created this recipe, and we just can't get enough of her delectable sauce! I always keep a little out of the basting dish prior to using it on the grill so we have some to serve at the table. It tastes terrific on any grilled meat. -Mary Kaye Rackowitz, Marysville, Washington
Provided by Taste of Home
Time 40m
Yield 1-1/2 cups.
Number Of Ingredients 11
Steps:
- Combine all of the ingredients in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes., Discard bay leaf. Use as a basting sauce when grilling chicken, pork or beef.
Nutrition Facts : Calories 41 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 456mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
GINGERED PLUM BARBEQUE SAUCE
Steps:
- In a saucepan simmer all ingredients except vinegar and scallions, covered, stirring occasionally, until plums are falling apart, about 20 minutes. Add vinegar and simmer, uncovered, stirring frequently, until sauce is consistency of ketchup, about 10 minutes. Discard star anise or anise seeds and stir in scallions.
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