| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Asian | Sauce, Fruit | 2 | Cups |
INGREDIENTS
| 1 1/2 | lb | Plums |
| 1 | tb | Oil |
| 2 | md | Cloves garlic, peeled and |
| Finely minced | ||
| 1/4 | c | Minced fresh gingerroot |
| 1/2 | ts | Five-spice powder |
| 1/2 | c | Lime juice |
| OPTIONAL: 1 tbsp dry sherry | ||
| 5 | tb | Brown sugar |
| 1/2 | ts | Asian chili paste with |
| Garlic (see note) | ||
| 1/4 | ts | Salt |
INSTRUCTIONS
1. Pit the plums and coarsely chop. Put into a food processor and puree. 2. In a heavy, medium-sized saucepan, heat the oil over medium heat. Add the garlic and ginger; saute 2 minutes. 3. Stir in the plum puree, five-spice powder, lime juice, optional sherry, brown sugar, chili paste and salt. Bring to a boil, reduce the heat and simmer 25 minutes. Stir often. 4. Remove from the heat and cool. Transfer to jars and refrigerate or freeze. Note: Chili paste with garlic can be found in the Asian section of major supermarkets. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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