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Chinese Plum Sauce
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Rainy Mountain Gardens

  • 2 lbs (.9 kg). canned purple plums
  • 1/2 cup (125 ml) apricot preserves
  • 2 medium cloves garlic
  • 2 tsp (10 ml). fresh grated ginger
  • 1 Tbsp (15 ml). red wine, rice wine, or cider vinegar
  • 1 tsp (5 ml). brown sugar
  • 1/2 tsp (2 ml). soy sauce
  • 1/4 tsp (1 ml). salt
  • 1/4 tsp (1 ml). black pepper
  • pinch cayenne pepper
  • Drain plums, reserving 3/4 cup (175 ml) juice.
  • Discard plum pits and stems.
  • Puree plums.
  • Press garlic cloves and put in a tea strainer.
  • Place puree with other ingredients in small heavy saucepan.
  • Add enough juice to make applesauce consistency.
  • Bring to a boil, then reduce heat and simmer 15 minutes.
  • Remove garlic.
  • Strain if desired.
I have not tried this, yet, but it looked interesting enough that I retained it from some now-forgotten source. I hope it works for you.

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