| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Canning, Condiments, Fruits, Harned 1994, Sauces |
1 |
Batch |
INGREDIENTS
| 3 |
lb |
Firm, ripe red plums* pitted, in 1/2" chunks |
| 1/2 |
ts |
Peeled, crushed garlic |
| 1/2 |
lb |
Onions; peeled finely chopped** |
| 1 |
c |
Rice wine or cider vinegar |
| 1/2 |
ts |
Dried crushed red pepper |
| 1 |
ts |
Ground coriander |
| 1/2 |
ts |
Ground allspice |
| 2 1/2 |
c |
Sugar |
INSTRUCTIONS
*Should yield about 2 quarts. **Should yield about 1 cup.
Place all ingredients except the sugar in a wide 4-quart saucepan and bring
to boil over medium heat, stirring occasionally. Boil steadily for about 30
minutes.
Remove from heat, put through food mill, and return pureed fruit to pan.
Add sugar, place over medium heat, and stir constantly until mixture again
boils. Boil steadily about 30 minutes, stirring often to prevent sticking;
continue boiling about 15 minutes more, stirring constantly. Sauce is done
when about 1/2 tsp. of it holds its shape on a chilled saucer. Spoon at
once into hot, sterilized half-pint jars and seal. Store at least a week to
mellow.
Yield: About 5 1/2 cups.
Lesem writes that her version is "...a fine dipping sauce not just for
roast duck, but also barbecued spareribs. I also like to mix it with oil
and vinegar to glaze spareribs or duckling during the last 20 to 30 minutes
of roasting or grilling."
From _The Pleasures of Preserving and Pickling_ by Jeanne Lesem. New York:
Vintage Books, 1982. Pg. 168. ISBN 0-394-75311-4.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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