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Old 11-03-2004, 04:47 PM   #11
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I bet plum sauce would be GREAT on duck, bug!

Bege, kansasgirl is very much in place here....and darned sure ought to post that plum sauce recipe of hers!

Oh, kansasgirl...!!!!
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Old 11-03-2004, 07:45 PM   #12
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Oh my gosh - somehow I missed this post. My great apologies! Here is the sauce - I have always known it as Duck Sauce, but it is the same thing. I know it looks like lots of steps, but it is really easy. Enjoy!

Chinese Duck Sauce
One:
1 lb Plums, halved and pitted
1 lb Apricots, halved and pitted
1 1/4 c Cider vinegar
3/4 c Water
Two:
1 c Cider vinegar
1 c Firmly packed brown sugar
1 c White sugar
1/2 c Lemon juice
Three:
1/4 c Ginger, chopped
1 Onion, small, sliced
1 serrano, seeded, chopped (can use more if you want it hotter)
2 Garlic cloves, sliced
4 ts Salt
1 tb Mustard seed, toasted
1 Cinnamon stick

1.Combine first set of ingredients in a large saucepan and cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes.
2.Combine second set of ingredients and boil for 10 minutes.
3.Combine third set of ingredients and set aside.
4.Combine all three sets of ingredients once they are cooked and simmer for 45 minutes. Remove cinnamon stick.
5.Puree sauce in a food processor. Return pureed sauce to the saucepan and simmer until thick.
6.Transfer to sterilized jars, cap loosely and let cool. Tighten caps and let stand in dark at least 2 weeks for flavors to develop. Can be used right away if desired. Can also be store in a jar in the refrigerator for 2 weeks.
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Old 11-04-2004, 02:33 AM   #13
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Quote:
Originally Posted by Juliev
Yes, I think so too mudbug!

looks yummy audeo.. I love all kinds of jam.

Hungry, what an appropriate name for a cooking site.. lol.. short-n-sweet!
I used Eureks Sam on the FoodTV Forum and was surprised that no one had used HUNGRY here! :o


Thanks for the response.

Charlie
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Old 11-04-2004, 06:23 PM   #14
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BUMP - the plum sauce is posted!
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Old 11-05-2004, 11:01 AM   #15
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lovely. thank you!
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Old 11-05-2004, 12:46 PM   #16
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AHA!!! YIPPEEEEEE!!!!!!!!!!

Copying....pasting.....
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Old 11-05-2004, 12:59 PM   #17
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audeo, where ya been chica? haven't seen you here much lately, or at least not while i've been posting....
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Old 11-05-2004, 01:07 PM   #18
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Garsh, Mickey! It's so nice to be missed!!!
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Old 01-13-2005, 01:50 AM   #19
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[quote="Audeo"]Welcome to the boards, Hungry Charlie!! (Nice moniker there, too!)

The direct answer to your questions is yes-you can. A couple of ideas come off the top of my head….

You could make a Crabapple-Plum Jam this way:

6 cups of plums, pitted and chopped
1 cup of crabapple juice
1 tablespoon of lemon juice
1 package of powdered pectin
7 cups of sugar

Hello Audeo,
I fianlly got around to making my plum jam.
I may have to convert it to pancake syrup or BBQ sauce :roll:

There was about 6 cups of plums in the package I thawed out and I added the cup of crabapple juice. I followed your recipe on the sugar.
The plums cooked up and I ended up with a lot of liquid.

The consistancy is fine but it is V E R Y T A R T!

Would it work to add sugar or Karo to a jar, once it is opened, and cook it down?


Any suggestions will be apprecaited.

Charlie
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Old 01-15-2005, 09:21 AM   #20
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Hmmmm..... Sorry, Charlie! Seems like you've got some sour plums on your hands there!

I would try to salvage this the difficult way by dumping out all the jars back into the pot, adding another 1-1/2 cups of sugar to the entire stuff and bring the batch up to a slow boil over medium-low heat, then re-can into steralized jars and reprocess in a water bath.

Alternatively and much easier, using one jar at a time, I would empty a jar into a saucepan and add about 1/4 cup of sugar (taste the stuff to see if you need more, which I would doubt), bring it to a slow boil as above and return to a steralized jar to be kept in the fridge for no more than a couple of weeks.

I've had plums that were so sweet they tasted like candy, and I've had some so tart you puckered for ten minutes. You obviously got the latter....
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