Chinese Plum Sauce Recipe Recipe

Name: Chinese Plum Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium red bell peppers, chopped; 2 12 lbs apricots, stoned and quartered; 2 12 lbs red plums, stoned and quartered; 5 ½ cups cider vinegar; 2 ½ cups water; 1 ½ cups sugar; 2 cups light brown sugar; ⅓ cup light Karo syrup; ½ cup fresh ginger, peeled and chopped; 2 tablespoons kosher salt; ¼ cup toasted mustard seeds; 1 medium onion, quartered; 2 serrano chilies, seeded and diced; 5 garlic cloves, minced; 1 cinnamon stick

Servings: persons

3 medium red bell peppers, chopped
2 12 lbs apricots, stoned and quartered
2 12 lbs red plums, stoned and quartered
5 ½ cups cider vinegar
2 ½ cups water
1 ½ cups sugar
2 cups light brown sugar
⅓ cup light Karo syrup
½ cup fresh ginger, peeled and chopped
2 tablespoons kosher salt
¼ cup toasted mustard seeds
1 medium onion, quartered
2 serrano chilies, seeded and diced
5 garlic cloves, minced
1 cinnamon stick

1
Roast the peppers to remove skin; quarter lengthwise and devein.
2
Set aside.
3
Combine the apricots, plums, three cups of vinegar and water in a large non-reactive kettle and simmer until soft; about 25 minutes.
4
Remove from heat and set aside.
5
In another non-reactive kettle, this one very large, combine the remaining vinegar, sugars, and Karo and bring to a boil, stirring.
6
Add the fruit mixture, ginger, salt, mustard seeds, onion, chiles, garlic, cinnamon, and the skinned bell peppers.
7
Simmer, covered, for five minutes then simmer uncovered for one hour, stirring every so often.
8
Remove the cinnamon stick.
9
With a food processor, pulse the mixture for a couple of seconds (this has to be done in batches; * process a little longer if you like a less-textured sauce).
10
Return to the kettle and boil gently, stirring, until the sauce has thickened, about 15 minutes (the sauce will thicken some more as it cools).
11
Ladle into sterilized jars, either half-pint or pint.
12
Process in a boiling water bath for 10 minutes (for half-pint jars) or 15 minutes (for pint jars).
13
Allow to age in the jar for 2 to 4 weeks before using.

1076

kcal

Calories

Fat

256

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 medium red bell peppers, chopped, 2 12 lbs apricots, stoned and quartered, 2 12 lbs red plums, stoned and quartered, 5 ½ cups cider vinegar, and more.

Yes, Chinese Plum Sauce Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese Plum Sauce Recipe

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