I would have never thought of this had I not stumbled onto your post…incredible! I should also add that the skin will improve the colour of the sauce, either leave on or as I prefer place it in the cheese cloth with the kernel. Would be delicious on pork tenderloin! I’m really new to canning. I have a tumultuous relationship with plums – sometimes I like them and sometimes I’m just not into them. I also prefer my sauce with chunks so I don’t puree I chop to just larger than the size desired for the finished sauce as some will dissolve during the cooking process. Add mushrooms; stir-fry 2 minutes longer. https://www.allrecipes.com/recipe/59400/plum-and-ginger-chicken In a large nonstick skillet or wok coated with cooking spray, stir-fry red pepper and garlic in oil for 2 minutes. if you do this, i recomend putting the scallions on top of the dish just before serving, rather than before baking. Dot the bottom of a ... dish and spoon plum sauce over all. 3 tablespoons finely grated fresh ginger, peeled, 2 pounds red or black plums, pitted and coarsely chopped, Candied ginger cookies {copycat Tate's Ginger Zingers}, Ginger-molasses spice cookies (copycat Ivins' Spice Wafers), Cidered jerky (beef or venison) -- and tips on buying a dehydrator, Crockpot chicken tamale pie with cornbread crust. Also to thicken the sauce use the kernel. Peel a small ginger and finely grate. it has a nice strong flavor so i think the tofu would absorb it nicely , this looks so good! Blend in a blender the solids from the pot with the cornstarch mixture and put back with the liquid simmering all the while. Makes about 1 1/2 cups sauce . Create a printable shopping list for this recipe's recipeIngredient, 4.6/5 Ginger gives this a terrific edge and counteracts the sweetness. Hi, I’m Lindsay! I love plums & ginger, this sauce is right up my alley . 1 tsp soy sauce (from Put 'Em Up Fruit) Ingredients: 1/2 cup lightly packed brown sugar 1/2 cup apple cider vinegar 1/4 cup soy sauce or tamari 3 tablespoons finely grated fresh ginger, peeled … Store chilled in a covered container. My husband who was raised on Asian food thought it was the greatest. I might eat it if I thought of it…. Todd Wilbur shows you how to easily duplicate the taste … Solve the weeknight dinner dilemma with one-pot tomato basil pasta -- a super-fast, healthy meal that can be made in only 10 minutes. Add chili sauce, orange juice and soy sauce and pulse until smooth. I made this one with red plums, not prune plums. i poured it over a large salmon fillet and baked it for 20 minutes. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood! I was wondering if you had it rated by others. (adsbygoogle = window.adsbygoogle || []).push({}); Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. let me know what you think if you do! i’m not sure if i’m a total convert yet…but this is a good start for me! They are also responsible for the beautiful color. Bring to boil; reduce heat. Great sauce Lindsay, i can’t wait to try it! Funnel jam into prepared jars. Ginger gives this a terrific edge and counteracts the sweetness. Combine all ingredients in a small bowl. i’ve seen this in the store & would love to make a homemade version. Marisa, when you talk plums on this site (and in your books) do you usually mean Italian “prune” plums which are coming ripe right about now, or those round globes that seem to be available in stores all year long? Dice plums into 2” chunks. It would have been great to find a brand-name plum sauce that is a perfect match to the ginger plum sauce served at The Melting Pot, but after trying several popular brands, none of them was quite right. Its also the best thing I've ever tasted. Mix water and cornstarch. However, it was also fine just the way it was . am making this sauce in a few mins. Pit and roughly chop the plums. i don’t have much experience with tofu, but i think it’d be great! Cook and stir for 2 minutes more. Ginger: Finely grate the ginger with a microplane. The only thing that needs to be peeled is the fresh ginger. But it's all a matter of taste and what's in your kitchen. Love the idea of a spiced plum sauce. Cook and stir until thickened and bubbly. As promised, here’s the recipe I used to make the delicious plum sauce for the chicken that accompanied our grilled mexican veggie boats! It's much more of a plum sauce than a bbq, I found, but it was great on chicken. One of the piles became a slightly larger batch of the spiced plum jam I posted last year. Bring the ingredients to a boil. Toss well and place in the hot oven. Can be used immediately. Your email address will not be published. To counteract my disappointment that my sauce wouldn’t have a nice plum color, I added a splash of red wine that just so happened to be in my glass on the counter. Place pan over medium-high heat. The peaches, nectarines, and just a few plums went into the stone fruit drizzle I posted about last week. Update with Facebook debugger Contrary to what BOB in Utah says, I think THE SMELL IS AWESOME. https://foodinjars.com/recipe/plum-ginger-sauce/. Prepare a boiling water bath canner and four pint jars. The color and seeming texture of this sauce/drizzle makes me think the former, but I wanted to check. The recipe looks easy, I think I will give it a try! i made this for an exceptionally picker eater who thought it was as delicious as i did. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes. Remove the pit and put the pieces in the food processor. Your email address will not be published. Preparation. Yes ginger plum is great, using fresh chilli is better. Do make sure it’s very fine as we don’t want to find large chunks of ginger in the salad. My nephews loved it. I have this issue too. Remove from heat. 2. I’m a Registered Dietitian and mom of three from Columbus, Ohio. Required fields are marked *. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Stir in the broth until smooth. splash of red wine (optional). However after simmering long enough to acheive the great thick sauce and adding the vinegar, it smelled better and by the time I put it on my fish for baking, it was great!! Add vinegar and simmer, uncovered, stirring frequently, until sauce is consistency of ketchup, about 10 minutes. Email me: © 2020 Top Secret Recipes. Bring to a boil and cook, stirring regularly, until the fruit softens … We'll definitely make this again. I typically try to indicate if I mean Italian plums, otherwise I figure anything is fair game. I replaced the star anise with 5-spice powder (about a teaspoon) and I used Sake in place of the water and vinegar. This recipe is absolutely horrendous. delicious! I can almost taste this ginger-spiked drizzle as the base of a fruity-spicy wing sauce for a football-watching party in the fall or as a glaze on a roast fowl during the depths of post-holiday winter. Great if you have easy access to an orchard! I had enough sauce left over to use for sauce on some chops tomorrow night. Pour into a small saucepan and add grated ginger and wine. When time is up, remove jars from canner and let them cool on a folded kitchen towel. I never buy plums either but that’s probably because raw stone fruit makes my mouth itchy. Bake, basting frequently, ... refrigerate until ready to use. I use this sauce like the plum sauce one would get in the market. I love those ones that can be done in two stints: the cut and sugar one night; boil and can the next. I took nearly 150 pounds of produce up with me for the class and came home with just 15 pounds of stone fruit (it was a true canning achievement). The second pile became this plum ginger sauce (though really, you could also call it a drizzle if you prefer). If you're a Pinterest user, I think you'll find this feature useful. Comments? Stir into plum mixture. woohoo! 4 black plums (about 3/4 pound), cut into 1-inch chunks, 1 tablespoon finely grated peeled fresh gingerroot, *available at specialty foods shops, Asian markets, and most supermarkets. Bring to a boil and cook, stirring regularly, until the fruit softens and had reduced by about half. 3 Tbsp orange juice Peel the plums. Yes, it would be AWESOME on pork tenderloin, Allie! Peel and pit the plums and place in a food processor. A fabulously fruity sauce for duck and pork. but this looks so fantastic I’m going foraging for plums tomorrow! Using a little palm sugar, tamirand and Red win vinegar (or Chinese cooking wine) is best. (adsbygoogle = window.adsbygoogle || []).push({}); #plumandgingersauce #duck #plums #lightsoysauce #sherryvinegar #pork #demerarasugar #ginger #boiledorsimmered, Servings: 18 - Makes 500ml (16fl oz) of sauce, Put all ingredients in a small pan and bring to the boil, Reduce to a gentle heat and simmer for about 20 minutes or until the plums are soft.
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