Plum Sauce #2

INGREDIENTS

INSTRUCTIONS

1. Chop chutney fine; then combine in a saucepan with plum jelly, sugar
and vinegar. Blend well and heat thoroughly, stirring. (If mixture is too
thick, thin with water.)
2. Pour into a jar, cap tightly, and store in a cool place. Serve as a dip
in small condiment dishes. VARIATIONS:
1. For the plum jelly, substitute peach or apricot preserves.
2. For the white sugar, substitute brown sugar.
3. For the vinegar, substitute lemon juice.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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