So, continuing with the Chinese dipping sauces, today we attacked Plum Sauce. It's really almost a barbecue type sauce. I searched the web and found several recipes that sounded decent like this one But as usual I did a bit of tweaking to accommodate my ingredients on hand
1.5 pounds dried pitted prunes (really, dried plums is all they are)
3 tbsp dried minced onion
2 cups water/fruit juice (or enough to cover the prunes if 2 cups is not enough), I used a combination of apple and white grape
4 tbsp powdered ginger
4 tbsp minced garlic, I buy it in the big jars and keep handy for just such occasions
1 cup granulated sugar
1 cup rice vinegar or 1 cup cider vinegar or like I did, a combination of both
2 teaspoons Chinese Five Spice Powder (or equal portions of ginger, clove, cinnamon, anise, cassia buds)
1/2 teaspoon salt
2 tbsp soy sauce
1/4 teaspoon cayenne pepper (I'm leaving this on as optional, add as much as you like, within reason)
In large heavy saucepan, bring prunes, onions, water/juice, ginger, 5 spice and garlic to boil over medium heat; cover, reduce heat to low and simmer, stirring occasionally, until prunes and onions are very tender, about 30 minutes.
Buzz with stick blender until smooth and all prunes have been thoroughly pureed; stir in sugar, vinegar, salt, soy sauce. Bring to boil, stirring; reduce heat to low and simmer for another 20 minutes. At this point, taste test it, check for seasoning. If it seems too thick thin down a little with equal portions of vinegar and fruit juice. You want it pourable/dip-able, not pasty.
Fill and seal jars; process in boiling water bath for 30 minutes.
Makes about 4 pints. More or less, depending on how thin you make it and how much you taste test it.... and how much hubby eats while you aren't watching.
Next attempt at sauces.... Sriracha. I already have it started, have to wait a few days for the finished product but... want a sneak peak while it's marinating???