Plum Sauce
Chinese
Nutritional Values (per serving)
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 1 | can | Plums » in heavy syrup | ||
| 1/2 | medium | Lemon » juiced |
Lemon
Lemon (pronounced LEM-uhn) is the zesty, high-voltage superstar of the produce drawer, injecting a brilliant bolt of sunshine that wakes up sleepy flavors and cuts through heavy fats like a...
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|
| 1/2 | teaspoon | Ginger » minced |
Ginger
Meet the ultimate kitchen firestarter: ginger! Pronounced jin-jer, this knobby little root has been waking up tastebuds and saving boring dinners for thousands of years. Originating in Southeast Asia, it...
|
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 20 Minutes | 15 Minutes | 35 minutes |
Directions:
1. Remove the pits from the plums and place them in a 2 quart pot, with their syrup.
2. Stir in the lemon juice and minced ginger root.
3. Bring the mixture to a boil.
4. Using the edge of a spoon, cut the plums into smaller pieces as they cook.
5. Cook for about 5 minutes, reducing the liquid.
6. Stir occasionally to prevent sticking.
7. Transfer the cooked plums to a bowl or container.
8. Let cool, then cover and refrigerate.
9. If you like a smoother Plum Sauce, puree it in a blender to your likeness, after it cools.
10. The plum sauce will keep for several days in the refrigerator and 2 months in the freezer.
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