This
is a great sauce as a low sodium replacement for bottled hoisin. In
addition to being an accompaniment to Asian food, it's delicious as a
baste for meat or poultry on the grill.
Ingredients
2 ½
cups (625 mL) chopped pitted purple plums (about 8-10 plums)
1
tbsp (15 mL) finely minced ginger root
1
small jalapeño pepper, seeded and chopped
2-3
large cloves garlic, minced
1
cup (250 mL) cider vinegar
½
cup (125 mL) lightly packed brown sugar
¼
tsp (1 mL) each: ground cloves and ground ginger
¼
tsp (1 mL) freshly ground black pepper
⅛ tsp
(0.5 mL) ground allspice
Preparation
Place
plums, ginger root, jalapeño pepper, garlic and vinegar in a small
stainless steel or enamel saucepan. Bring to a full boil over high
heat, reduce heat, cover and boil gently for 15 minutes or until
plums are tender. Transfer to a blender or food processor and process
until very smooth.
Return
plum mixture to saucepan and add sugar and spices. Return to a full
boil, reduce heat and boil gently, uncovered, for about 40 minutes or
until very thick. Stir frequently to prevent sticking.
Preserve
in half-pint (250 ml) canning jars and process for 10 minutes in
boiling water canner; or freeze in small portions in ice cube tray.
Store open jars of sauce in refrigerator.
Makes
2 cups (500ml).
NUTRITION PROFILE: Low sodium, low fat
Source: Adapted
from Lesley Cook, Ellie Topp & Margaret Howard, More
Put A Lid On It
