MY COOKBOOK

MY COOKBOOK
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25.10.11

PLUM DIPPING SAUCE


This will be the absolute last plum based preserve I can make this year. It’s so late in the game that these plums have been waiting in the freezer pureed for the better part of a month. I defrosted them last night, now they are ready to go. Some will be made into fruit leather. The rest will fill up my few remaining jars with plum dipping sauce. This is a mild plum sauce. If you like plum sauce with a bit of a kick, add 1/2 teaspoon of red chili paste, or more, with the chili flakes. Recipe makes 5 jars of 250 ml plum dipping sauce.

5 cups plum puree
[I estimate this to be about 1 kilo or a bit more than 2 lb of fresh plums.]
1/3 cup liquid honey
1 Tbsp fresh grated ginger
1 Tbsp wine vinegar
1/2 Tbsp fresh minced garlic
a very small pinch of chili flakes
1/8 cup soy sauce
Fruit Fresh

• Pit and chop the plums.
• Puree them in a blender or put them through the food processor
• Place them in a large pot along with the honey, ginger, wine vinegar, garlic and the chili flakes.
• Bring it to a boil, then reduce heat and simmer for 15 minutes. Be careful, this can scorch easily. Keep the temperature on low simmer and stir it often.
• If you make it for immediate use or intend to keep it in the fridge for awhile, 15 minutes of cooking is sufficient besides the sauce can be thickened with a little cornstarch. If you intend to can the dipping sauce, keep simmering until the consistency of jam. You will know its ready, because the top will be shiny. The sauce will thicken as it cools, but keep in mind that you still have to add a 1/8 cup of soya sauce.
• Once the sauce is the desired thickness, remove from heat and stir in the soy sauce.
• Pack the hot plum sauce into hot sterilized jars and process the usual way.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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