The Best Plum Sauce Recipe at Lavina Flippen blog

The Best Plum Sauce Recipe. Remove the pan from the heat and remove the half star anise. Puree the mixture with a stick blender until smooth. Wash, quarter, and pit plums. Bring the mixture to a boil over medium heat, stirring occasionally. Slice plums in half and discard pits. Heat on medium for 20 minutes, stirring occasionally. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 10 minutes, or until the plums are soft. Bring to a boil over high heat, whisking the mixture to combine. (or, let the mixture cool slightly and transfer it to a blender and blend until smooth). Remove the jars and let sit undisturbed for 24 hours then check the seals. Place 1 cup water, 1 cup granulated sugar, 1/4 cup umeboshi paste (or 6 pickled plums), and 2 tablespoons rice vinegar in a small saucepan. Cut each half into about 6 chunks. In a saucepan, combine the plums, brown sugar, rice vinegar, soy sauce, ginger, and garlic. Ladle the hot plum sauce into sterilized jars, seal with the lids and process in a boiling water canner for 15 minutes. Use the back of a fork to.

Reduce the heat to medium and simmer, uncovered, until the plum skins are very soft, 20 min. Heat on medium for 20 minutes, stirring occasionally. Puree the mixture with a stick blender until smooth. Blend well with an immersion blender and add water to thin if desired. In a small bowl, mix the cornstarch with water to create a slurry. Wash, quarter, and pit plums. In a large skillet add water and plums, cook on medium heat until plums start to reduce. Remove the pan from the heat and remove the half star anise. Slice plums in half and discard pits. Mix plums in a saucepan with garlic, onion, ginger, soy sauce, and chili sauce.

Authentic Chinese Plum Sauce The Daring Gourmet

The Best Plum Sauce Recipe (or, let the mixture cool slightly and transfer it to a blender and blend until smooth). Bring to a boil, reduce the. Puree the mixture with a stick blender until smooth. In a small bowl, mix the cornstarch with water to create a slurry. Remove the jars and let sit undisturbed for 24 hours then check the seals. Wash, quarter, and pit plums. Slice plums in half and discard pits. Ladle the hot plum sauce into sterilized jars, seal with the lids and process in a boiling water canner for 15 minutes. Mix plums in a saucepan with garlic, onion, ginger, soy sauce, and chili sauce. Bring the mixture to a boil over medium heat, stirring occasionally. In a large skillet add water and plums, cook on medium heat until plums start to reduce. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 10 minutes, or until the plums are soft. Blend well with an immersion blender and add water to thin if desired. Place 1 cup water, 1 cup granulated sugar, 1/4 cup umeboshi paste (or 6 pickled plums), and 2 tablespoons rice vinegar in a small saucepan. Cut each half into about 6 chunks. Heat on medium for 20 minutes, stirring occasionally.